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Saturday, December 19, 2020

Homemade Giving | Rosemary Shortbread

Savory, sweet, buttery perfection: 

Rosemary Shortbread is the perfect homemade holiday treat!


The first time I tasted this amazing shortbread (enormous gratitude to Michelle and Ella) I knew immediately that I wanted to make it in batches and gift it to our friends and neighbors this holiday season. There is something so insanely satisfying about a perfectly balanced bite: sweet, salty, creamy, and crunchy --that's exactly what you'll get with these cookies. I'm flummoxed over the fact that it's taken nearly 47 years for me to "discover" them. Know this: I will not be wasting the next 47 years without them. Please make these and when you do, let me know what you think!

This recipe is for everyone. It's very easy to make; however, you do need a food processor. My food processor is an attachment on my blender. Perhaps it's not ideal --but it works just fine! The "dough" comes together very easily and after many batches this week, I can tell you that there's nothing tricky or fussy about this. The cookies turned out great every time. 


The recipe comes from NYT Cooking. If you have a subscription, you can access the original recipe through this link. You'll see that suggested add-ins to this basic recipe include nuts, seeds, citrus zest, spices, vanilla, or minced dried fruit. The rosemary by itself is stunningly delicious. I might consider the addition of some lemon zest at some point because I love those flavors together (and this is SOURjones --we have a whole "lemon" vibe going on around here). 

For gifts, a few extra touches always go a long way. Festive twine, ribbon, fresh rosemary sprigs, or this amazing Christmas-themed masking tape from SubstationPaperie. Too late to get your hands on this before Christmas --but I encourage you to grab some now and pack it away for next season. It's delightful!


Rosemary Shortbread

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What you need:
2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon, plus a pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1-2 tablespoons rosemary, chestnut or other dar, full-flavored honey (I did NOT use any honey!)
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What to do:
  1. Heat oven to 325º. In a food processor, pulse together four, sugar, rosemary, and salt. Add butter, and honey if desired (not desired on my part), and pulse into fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprices. Dough should not be smooth.
  2. Press dough into an uncreased 8- or 9-inch-square baking pan or a 9-inch pie pan. Bake until golden brown, 35-40 minutes for 9-inch pan, 45-50 minutes for 8-inch. (I used an 7x11 bar pan and baked for 40 minutes every time.) Transfer to a wire rack to cool. (Do this as soon as it comes out of the oven.) Cut into squares, bars, or wedges while still warm (Depending on my schedule, I waited 5-15 minutes to cut.)
You can be as creative as you like with packaging. For simplicity and cost, I choose mini-loaf foil containers with domed plastic lids (from the baking aisle in my grocer store) and lined them with strips of parchment paper. Each holds a dozen cookie bars. 

Collect ingredients; finely chop fresh rosemary; add dry ingredients to the food processor and pulse to mix


Add cubed/chunked butter to the dry ingredients


Pulse in food processor to fine crumbs; pulse a few more times until crumbs start to come together; do not over-process


Turn out and press into your selected baking dish


Bake at 325º according to pan size until golden brown


Turn out onto cooling racks for about 15 minutes


While still warm, transfer to cutting board; cut into desired portions; continue to fully cool


Prepare you packaging if using as gifts; if not, DIG IN!


~ Pin for Later ~



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