Rosemary Shortbread

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Ingredients

  • 2 cups all-purpose flour
  • 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)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      509 calories; 31 grams fat; 19 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 4 grams protein; 81 milligrams cholesterol; 441 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

One 8- or 9-inch shortbread

Preparation

  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.
  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.

45 minutes, plus cooling

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