Careful. These are addictive. They’ve got that sweet-salty dynamic, but also a hint of rosemary, a savory touch that might lead you to eat ten of them, as you would a cracker. Try not to do that.
Man these are so good. I’m never crazy about breaking out the food processor — so many parts to clean and all — but this machine makes this recipe effortless. It literally takes five minutes to prepare.
If you’re like me, you won’t want to share these with anyone, but they would make a wonderful gift. According to Melissa Clark’s NY Times article in December 2005, these shortbread cookies are her all-occasion go-to gift:
“A friend’s birthday? A box of shortbread cookies wrapped in colored tissue. A colleague’s dinner party? A hostess gift of a vintage tin filled with shortbreads. The holidays? Many, many bright-hued bags filled with shortbread and tied with ribbons.”
Yesterday, feeling inspired, I fashioned a little package out of parchment paper and cooking twine. Then I tucked two squares inside, made a cute little tag, and wrapped it all up. Later that day, I opened the package and ate the treats. As I said, I didn’t want to share these with anyone.
Mmmmm … shortbread. These treats would be perfect with a cup of tea in the afternoon, but are delightful any time of the day really. What’s more, they stay fresh for days though they’ll likely be gone before showing any signs of age. Holiday season is rapidly approaching — practice making these pouches now, and you’ll be golden come December.
I love parchment paper. Have you ever tried to tape it, however? Nothing sticks to it. To make this package, I improvised with a hole punch and some cooking twine. Just fold up a piece of parchment paper to the size of your liking, punch holes in the sides, thread any sort of ribbon or string through the holes and make knots on one side. Ta-da! With some cute ribbon, these packages could be really darling.
With this recipe, you just have to be careful not to over pulse the dough. This is about what it should look like:
The dough is still very crumbly when you pat it into the pan.
Rosemary Shortbread With Variations
Yield: One 8- or 9-inch shortbread, about 16 pieces
Source: Melissa Clark of the NY Times
2 cups all-purpose flour
2/3 cup granulated sugar
1 scant tablespoon of finely chopped fresh rosemary (see photo above)
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 1/2 tsp. honey
1. Heat oven to 325ºF. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter and honey, 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.
2. Press dough into an ungreased (or parchment paper-lined for easy removal) 8- or 9-inch-square baking 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.
For variations of this recipe, see Melissa Clark’s article.
Opposite side of parchment paper package: