Rosemary Honey Shortbread
A sweet & savory shortbread cookie that is incredibly delicious & versatile!
This is such an easy & versatile shortbread recipe. Everything comes to together in your food processor so quickly and looks very impressive when it’s made! As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.
Enjoy!
xoxo
SiLLibake
Rosemary Honey Shortbread
A sweet, savory & buttery cookie recipe
Ingredients:
Yield: One 8- or 9-inch shortbread
2 cups all-purpose flour
⅔ cup granulated sugar
1 tbsp finely chopped fresh rosemary
1 tsp plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 tsp rosemary, chestnut or other dark, full-flavored honey (optional)
Directions:
Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't over process. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
How to Store Them:
The cookies will keep in an airtight container at room temperature for up to 1 week.
Melissa Clark’s Recipe
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