Rosemary Shortbread

[Guest guest]

In this month's Herb Quarterly magazine, there was a lovely recipe

for Rosemary Shortbread. I immediately bookmarked it as a " make soon "

recipe. Rosemary gives the shortbread a lovely flavor, although I'm

sure you could substitute any other fresh herbs you have on hand.

Check out the finished recipe at http://www.28cooks.com

 

Rosemary Shortbread

1 c flour

1/4 c plus 1 1/2 tsp sugar

1/8 tsp salt

1 tsp fresh rosemary, finely chopped

1 stick (1/2 c) unsalted butter, softened

 

Preheat oven to 350. Sift flour, 1/4 c sugar, and salt into a medium

bowl. Stir in rosemary. Add the butter and stir with a fork, or use

your fingers to make a soft dough. Divide the dough in half and pat

into 2 thin 6 " discs on a parchment-lined baking sheet. Cut each disc

into 8 wedges. Prick each wedge with a fork, and sprinkle the

remaining sugar over the dough. Bake the shortbread until lightly

golden, about 20 minutes. Re-cut the wedges after removing from the

oven, and cool completely on a baking rack.

 

Enjoy!

Christiane