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This crisp, buttery, one-bowl no-mixer, Ridiculously Easy Rosemary Shortbread is one of those unforgettable recipes you'll be begged to make again and again.
Although we first published this recipe back in 2016, it has a brand new 2020 makeover, so we're sharing it again. It's also got a new name. We used to call this recipe, New York Times Rosemary Shortbread. It's now called Ridiculously Easy Rosemary Shortbread because this new rendition truly is ridiculously easy. Don't worry though, it's just as ridiculously delicious as ever!
The makeover began with a comment I received on Instagram. Someone inquired:
Help, please! I don't have a stand mixer. Is there a way to do it by hand?
A short step back in Café history
That comment got me thinking. I quickly looked up the recipe and realized that it was published back in the day. Back before our Ridiculously Easy series was established, which was the result of a reader survey back in early 2016. "What do you guys want?", I asked in the survey. The overwhelming response was for easy but delicious and gourmet recipes. "Dinner party-worthy recipes that don't take much time". So I changed my culinary mindset and began thinking of recipes to make your life (in the kitchen) easier, more fun and (of course) super delicious.
The super-easy and outrageously delicious recipes, ones that make you look like a culinary rockstar with minimal effort, we dubbed Ridiculously Easy. The rest is history. Although not all of our recipes these days fall into that Ridiculously Easy category, my goal is to come up with delicious recipes that don't take all day, employ lots of equipment or call for crazy ingredients that are difficult to find.
An easier version?
When I looked back at this recipe I saw that it wasn't difficult, but it did call for a mixer or food processor. After putting my Sherlock Holmes hat on for a bit, I realized it would be super easy to convert it to a one-bowl, no-mixer recipe. So I cranked up the oven, pulled out a bowl along with some butter, sugar and flour. Then I raided the herb garden for some fresh rosemary. It took less than 10 minutes to put this recipe together. (You do need to start with soft butter, but we have some quick tips for that in the Café Tips below).
The results? So delicious, actually... ridiculously delicious!
A New York Times recipe
I found this recipe years ago in the food section of the New York Times. The minute I read about it, I knew I'd have to try it. It was an unusual, intriguing combination, and being a huge shortbread sucker, I loved the unique fusion of sweet and savory flavors. When I saw that it was a Melissa Clark (a well-known and popular food writer for the Times) recipe, I was pretty sure it would be wonderful.
Melissa describes the shortbread as "tender, rich, crumbly and irresistible". Me? I'll just call it crazy delicious!
The first time I made it, our son Nick and his wife, Lindsay happened to arrive just as I pulled the pan of golden, sugar-kissed shortbread out of the oven. They were dropping off the kids to spend the night with us and were headed out on a dinner date. Not wanting to spoil their appetites, I offered them a tiny sliver... "Oh my gosh!", "Wow!" "This is unbelievable!" They both requested a second helping ("and not so small, please!"), despite the dinner date. Ever since then, they just roll their eyes when "Rosemary Shortbread" is even mentioned!
So how does the recipe work? So simple! Just combine softened butter with a scoop of sugar. Drizzle in a little honey and stir it all together. Add the flour, salt and fragrant rosemary and stir again until combined. Pop the pan in the oven and 30-40 minutes later you'll be pulling out a pan of golden, fragrant deliciousness.
That's it! Well, you will have to listen to the rave reviews. But that's the fun part!
One last thing, this shortbread makes a delightful gift. Just bag up a few wedges, add a pretty ribbon and you've got a wonderful treat for neighbors, friends, teachers, etc. I made a fun little label to attach to my gifts and have a printable PDF available if you're interested. Just let me know in the comment section below this post and I'll send the labels to you via email.
Café Tips for making this Ridiculously Easy Rosemary Shortbread
- Because this recipe is now a one-bowl, no-mixer recipe, it's important that your butter is very soft. You can let it sit at room temperature for a few hours or employ one of these tricks:
- You can soften the butter in the microwave on power level 10%. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter. Sometimes I will even put a kitchen towel or several thicknesses of paper towels in the door so it won’t completely close and the light will remain on. The warmth from the light will also help soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with the light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints.
- There are several pan options for making this shortbread and your choice will determine how thick the final shortbread is. Sometimes I use an 8-inch baking pan which results in a nice thick shortbread as pictured below. We love it both ways.
- You can also use a 9-inch pan (resulting in a thinner shortbread as pictured above in the post) or a 10 or 11-inch tart pan with removable sides (resulting in a nice thin shortbread). Experiment and see which you like best! Round or square cake pans will both work.
- Thicker shortbread will take a little longer to bake.
- This recipe has been great for getting me out of a pinch, as it makes a delicious dessert in a hurry. Just pick up some good vanilla ice cream (or frozen custard if you have that option). Whip up a batch of this wonderful shortbread and you've got a fabulous dessert with minimal effort. If you want to take it totally over the top, drizzle a bit of this Microwave Caramel Sauce over the ice cream and serve a shortbread wedge on the side. Oh my!
- I cut the shortbread into 6 wedges for the photoshoot but this can actually serve 8-12 people, especially if you serve it as a side with ice cream.
Thought for the day:
The Lord bless you and keep you;
the Lord make his face to shine upon you and be gracious to you;
the Lord lift up his countenance upon you and give you peace. Numbers 6:24-26
What we've been listening to for inspiration:
- 1 cup very soft butter
- ⅔ cup granulated sugar
- 2 teaspoons honey
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 1-2 tablespoons sanding sugar, Demerara, Turbinado or regular granulated sugar
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Preheat oven to 325. Lightly grease (I use baking spray) and then line an 8 or 9-inch cake pan (round or square) or a tart pan (10 or 11 inches) with a removable bottom with parchment paper. (See Café Tips above in post regarding size of the pan.) Set aside.
-
Combine soft butter, sugar, honey and vanilla in a medium-large bowl. Stir for about 30 seconds until nice and creamy.
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Add the flour, rosemary and salt. Stir just until all of the flour is incorporated. The dough will be crumbly.
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Press the dough firmly into the prepared pan to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with the sugar.
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Bake for 35-45 minutes then remove from oven. (The smaller your pan is, the thicker your shortbread will be and the longer it will take to bake. Check frequently towards end of baking time. You want it to be a pretty, deep golden brown.)
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Invert shortbread onto a flat plate. Place another plate on top and invert again so the sugared side is up.
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Slide the shortbread onto a cutting board and sprinkle with a bit more sugar, if desired. Cut it into wedges (or rectangles or squares if using a square pan). Transfer pieces to a wire rack to cool completely. Store in an airtight container.
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If you prefer your shortbread even crisper, place the cut pieces on a sheet pan and return return to the oven for 5 minutes then cool on a wire rack.
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Garnish when serving with a bit of finely chopped fresh rosemary, if desired.
Adapted from The New York Times
Serves 10-12, depending on the size of pieces.
See the note above under Café Tips if you like really crisp shortbread.
Elsa says
Hi Chris, I made these and they are delicious. The one thing that happened, they kind of broke apart, most of them. Do you think if I let it cool completely before cutting them? I used a 9” round cake pan.
Thanks Chris.
Chris Scheuer says
Hi Elsa, it could have been a little too much flour. You want to cut them when they're fairly warm. If you wait, then they will break.
Colleen Nelson says
I love your recipe for Easy Rosemary Shortbread, can't wait to make it. Please send me the cute labels. Thank you.
Chris Scheuer says
Thanks, Colleen! The labels are on the way!
Sandy says
Absolutely love your site, made the lemon curd tart last week and it got rave reviews, I am making this today for a neighbor who mows our lawn for us. Please send the labels when you have a chance. Thanks!
Chris Scheuer says
Thanks so much, Sandy! The labels are sent!
Dory Solomon says
Hi Chris! I'm so glad I saw this recipe when I was looking at your most recent send for the charred lemon chicken -- both ate right up my alley! I love rosemary and can grow it very easily here in San Diego. May I ask what variety you use? I read once that BBQ was the preferred variety of professional chefs, although I'm sure some don't really care. The BBQ has a softer and finer leaf to it -- just FYI.
I have a small food business and I am self taught, but I concentrate on the best of the best -- which is one reason why I follow YOU!!! Thank you for your inspiration, your presentations are fabulous and I enjoy your attached inspirations and What we're listening to links. I've discovered some new Christian artists.
NOW, can't wait to try this recipe! Also, speaking of presentation, may I have your labels for the Rosemary shortbread and the lemon curd, please? Do you have a Lavender shortbread and label? If so, please include that as well, Thanks so much, Chris!
Dory
Chris Scheuer says
Thanks so much, Dory, for taking the time to write such a kind and encouraging email. I'm so happy you've enjoyed the blog.
Regarding the rosemary, I have several culinary types growing in my garden but I don't know the names. One is finer and a gray-green where the other is a more vivid green.
I'll be happy to send you the labels! Hope you enjoy the shortbread. I don't have a Lavender Shortbread recipe but you can substitute that for the rosemary with delicious results.
Southerner Forever says
Chris! Hello again and many thanks for your delicious recipes, your inspiration and your focus on His Spirit! May I have the rosemary shortbread labels?
Chris Scheuer says
Thanks, Kathy 💕 I'll send you the labels now!
Arlene says
please send me the labels for rosemary shortbread. crazy nuts about your site.
Chris Scheuer says
Aww... thanks so much, Arlene! I'll send you the labels now 💕💕
Kathy Tarazoff says
Can I have your print out of the these lovely labels please? This may be the next recipe I try. I just made the Buttermilk Farmhouse Cake for a family cook out. Can't wait to try it.
Chris Scheuer says
Hope you enjoyed the cake, Kathy! I'll send you the labels now.
Lee says
Hi Chris, I love your recipes. Could you please send me the pdf file for the rosemary shortbread, the brown sugar shortbread, and the lemon curd. I think I got them right. I tried to comment on my phone the other day but it wouldn't work so am trying to do so on here. Your labels are as pretty as your food!
Chris Scheuer says
Thanks so much, Lee, I'll send you the labels now!
Chris Scheuer says
Hi Lee, Thanks so much! Just sent you labels for the rosemary shortbread and the lemon curd. I don't have labels for the brown sugar shortbread.
Angela Sicat says
Hi! I love the idea of this recipe, I adore anything rosemary. I live in a tropical country and fresh rosemary is quite hard to come by, especially because of the pandemic. Can I use dried rosemary instead? I hope to hear from you soon!
Chris Scheuer says
Hi Angel, yes you could definitely use dried rosemary. Another thing that would be nice would be fresh thyme if you have that.
Angela Sicat says
Would I be using the same amount of dried rosemary?
Chris Scheuer says
No, dried spices are much more concentrated in flavor. I would just use a teaspoon.
Vivian says
Lovely, lovely shortbread! I just got a beautiful summer herb basket full of robust rosemary...guess where some of it is going? 'Coarse I'll need some pretty labels for the finished batch(es). Thank you, Chris.
Chris Scheuer says
How nice! Labels have been sent!
Debbie says
May I have the link for the rosemary shortbread labels? Thank you. Love, love, love your recipes. I look forward to your daily emails.
Chris Scheuer says
Thanks, Debbie! Labels are sent!
fran pascazio says
I am a lover of shortbread and can't wait to try this recipe. I would love the PDF for the labels! Thank you for sharing....
Chris Scheuer says
Thanks, Fran! We love shortbread too! Will send the labels now!
Chris Scheuer says
Sent!
Kathy Ryan says
Hi Chris! I’m anxious to try this recipe since I love shortbread and have a lovely rosemary plant that seems to be growing like a weed. Could you please send the pdf for the labels? I have neighbors driving their daughter to Kentucky for a job, yayyy, and would love to include these as a snack for the road. Thanks
Chris Scheuer says
Labels sent! You're so lucky to have such happy rosemary!
Dawn Larkins says
I just found your site and am so excited to try this recipe. Could you send me the PDF file for the label? Thank you so much
Chris Scheuer says
Hi Dawn, welcome to The Café! I'll be happy to send you the labels!
Nicole Rickey says
I absolutely love this idea, but as soon as I saw it I thought of something else. I recently had a blueberry basil flavored coffee somewhere, and loved that flavor combination too. Do you think it would work for this shortbread?
Chris Scheuer says
I think that would be a wonderful combination. I wouldn't use fresh blueberries though as they would be to wet. I would go with dried blueberries and fresh basil! Deeeelish!
Kathleen Powers says
Amazing!!! Please send PDF for labels...thank you so much! Kathleen
Chris Scheuer says
Thanks, Kathleen! I'll send you the pdf for the labels now!
Terri says
I made these last night and they are absolutely delicious. Thank you for this recipe! My husband isn't much of a fan of anything that doesn't include chocolate, peanut butter, or ice cream, and he LOVES these little gems. I used Trader Joe's mimosa honey for a bit of a nutty flavor. Perfect!
Chris Scheuer says
That's awesome, Terri! Thanks so much for sharing your results!
Donna says
I would love the labels, when you have a second. I just made these as a gift for some neighbors returning to the area. I thought I'd already requested these labels, but realized that it was for a different recipe (your lemon curd). Thanks so much!
Chris Scheuer says
Hi Donna, just sent you the labels! Did you get the labels for the lemon curd?
Trish says
I can’t wait to try this, please send me the PDF for the labels.
Thanks!
Chris Scheuer says
Sure! I'll send them now!
Alison says
Thank you.
I’m making the tortillas right now, the dough is resting.
I’d like to make the rosemary shortbread as a gift for my friend who is recovering from CV-19.
Please send me the labels.
Many thanks
Alison (London)
Chris Scheuer says
Hello Alison, all the way to London! Hope you enjoy both. I'll get the labels off to you now!
Patty Thomas-Fletcher says
I can't wait to try this recipe! I can always count on you for absolutely "no fail" recipes. Thanks for sharing your recipes on your beautiful site. It's always a happy moment when I see an email saying that there is a new post from you!
I'd love to have a copy of the labels, thanks for sharing. I love your packaging ideas.
Chris Scheuer says
Aww, such a sweet comment, Patty! Sending you the pdf now, enjoy!
Anne N. Hannon says
Looks fabulous! I will make it as soon as I get some flour!
I would love the label PDF 🙂
Thanks
Chris Scheuer says
Hi Anne, hope you find flour soon! The PDF is one the way!
Karan A Kapp says
This recipe looks wonderful and I am definitely going to try it asap. I have a small catering business named 'Sweet Rosemary Catering' and our motto is 'We love what we do and it shows'. That said, I would love to have the pdf file so I can print your beautiful labels.
Thank you again!!!!
Chris Scheuer says
That is so awesome Karan! I think these labels were made just for you! I'll get them off now.
Diane says
Sorry, meant to ask what the beautiful blue flowers are?
Diane says
Thanks, Chris, for all your delicious recipes. I have loved making a number of your easy bread recipes, especially the focaccia, all of which I have tweeked so that I could use my sourdough starter instead of yeast. Yum! I would love the labels for the shortbread. I love all things rosemary and think I will add some lemon zest to brighten it up. What do you think?
Chris Scheuer says
Hi Diane, I think a little lemon zest would be amazing! I love that you're getting proficient at subbing sourdough starter for the yeast. Bravo! I'll send you the labels now!