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Rec: NYT Rosemary shortbread. Quick easy and delicious

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Joined: Dec 9, 2005


Posted to Thread #29564 at 4:28 am on Apr 17, 2017

This comes together so quickly. I used fresh rosemary from the garden and felt it was a bit strong, a few days later it was perfect but next time I'm going to mince about half as much and try it that way. It still was delicious with a glass of wine.


2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional I just use standard honey)


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 overprocess. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square or round 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.

Note: I topped with some extra sugar as you can see from the photo perfect taste and makes for a nice presentation. Since it is cut while still warm you can add extra sugar after-the-fact as well to get the look you want. I put some on before baking and some after.


The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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