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Friday, November 11, 2011

Foodie Friday: Rosemary shortbread

It's kind of illegal to call this shortbread, since it contains more than the key four ingredients, but I am breaking the rules here, mostly because these are cut in wedges. Kind of makes you automatically think shortbread, right? Serves these lovely cookies with plain chocolate and fresh fruit for an elegant dessert.

  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon dried rosemary, crushed and soaked in 1 teaspoon boiling water.
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 2 tablespoons honey
  • 1/2 cup confectioners sugar

Combine dry ingredients; work in butter, honey, and rosemary. A soft dough will form. Divide dough in half and press each half into an 8" pie pan. Score with a sharp knife to allow you to cut wedges easily when baked.
Bake at 300 for 25 minutes. Cut apart while still warm. 

1 comment:

  1. Mmm... that reminds me of these rosemary lemon cookies I made a few years ago. Rosemary is one of my faaavorite herbs or flavors.