This rosemary shortbread is definitely one of my all time favorite cookies. I love how savory it is, with just a touch of sweetness. I recently made it for a daytime tea that I hosted, but it’s a perfect dessert for almost any occasion… baby shower, wedding shower, springtime lunch, or even part of your Christmas cookie box gifted to friends. I combined a couple recipes (from Food52 and NYT Cooking) and then made a couple tweaks/additions. I absolutely love how they turned out and hope you enjoy! Almost every time I’ve made them I’ve doubled the recipe, so I recommend you do the same… one batch will be gone too soon! These last for days on your counter in a tightly sealed container, and they also freeze wonderfully.
I N G R E D I E N T S
1 3/4 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons rosemary
1 cup unsalted butter
1/2 cup sugar
2 teaspoons citrus zest (I’ve tried lemon and grapefruit- both delicious)
1 teaspoon vanilla extract
flakey salt + a dash of sugar for topping
D I R E C T I O N S
Heat oven to 325 degrees. Bring butter to room temperature. Finely chop the rosemary and zest the citrus. Line with parchment an 8×8 baking pan.
Whisk together all-purpose flour, salt, and rosemary in a prep bowl.
In your stand mixer on medium to high speed, mix your butter, sugar, citrus zest and vanilla until soft and fluffy. Slowly add in your flour mixture until well combined, but not over-processed.
Press mixture into the prepared pan with an offset spatula and refrigerate for 1 hour.
Prick dough all over with a fork and sprinkle with sugar and flakey salt.
Bake for about 35 minutes, or until light golden brown. Cut while still warm, and leave in the pan to cool completely.