I love shortbread and I really loved this one. I normally don’t like faddish foods which combine odd flavors together, just because they can be combined. So when I read about this rosemary shortbread on Melissa Clark’s blog, it smelled faddish to me. But then I started to see praise for this on other blogs and this recipe just stayed on my list of things to try. Well, I just did. I have to say that the sweet-salt combo with the rosemary is really amazing. Ms. Clark’s blog suggests other shortbread variations. If you are interested, head over there and find out for yourself. Meanwhile, make this and hoard it away from your evil children and spouses who will eat it till it is gone!
1. 2 cups all-purpose flour
2. 2/3 cup granulated sugar
3.1 tablespoon finely chopped fresh rosemary
4. 1 teaspoon plus 1 pinch kosher salt
5. 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
6. 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional).
1. Preheat oven to 325 degrees.
2. Stem the Rosemary leaves and cut into fine pieces by rocking your sharpest knife over the leaves.
2. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey, and pulse until the dough just begins to come together, but still looks shaggy. Do not overprocess.
3. Press dough into an ungreased 8-or 9 inch-square baking pan. Prick dough all over with a fork.
4. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch.
5. Cool for a bit and cut into squares while still warm.