1 1/2 cups unsalted butter, room temperature
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons white sugar for decoration
DIRECTIONS
1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt, and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
* note: could also roll dough into balls or use cookie cutters
* note: be sure cookies are at at least 1/4 inch thickness for authentic thick, flaky shortbread consistency.
4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
* note: Bake only until edges begin to brown; do not overbake.
Yields: 35-45 servings, depending on cookie size
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