mariadnoca
Moderator
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.
INGREDIENTS
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)
PREPARATION
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.
https://cooking.nytimes.com/recipes/1015820-rosemary-shortbread
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Mobile%20Uploads/2017-03/922DA9BE-752A-49A5-898B-FF7B90EC73C9_zpsrcn8nwkw.jpg
INGREDIENTS
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)
PREPARATION
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.
https://cooking.nytimes.com/recipes/1015820-rosemary-shortbread
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Mobile%20Uploads/2017-03/922DA9BE-752A-49A5-898B-FF7B90EC73C9_zpsrcn8nwkw.jpg