Rosemary Shortbread

Name: Rosemary Shortbread
Total time: 45 min
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)

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Total: 45 minutes

Servings: 4.5

Author : Melissa Clark

rosemary

Ingredients

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2 cups all-purpose flour2/3 cup granulated sugar1 tablespoon finely chopped fresh rosemary1 teaspoon plus 1 pinch kosher salt1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

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Instructions

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Step 1

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.

Step 2

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.

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