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New York Times Rosemary Shortbread

New York Times Rosemary Shortbread - this unbelievably easy, crisp-tender, buttery, absolutely irresistible shortbread is one of those recipes you'll find yourself making again and again.

5 from 5 reviews

This unbelievably easy, crisp-tender, buttery, absolutely irresistible shortbread is one of those recipes you’ll find yourself making again and again.

Ingredients

Instructions

  1. 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 11-inch tart pan* with a removable bottom with parchment paper. Set aside.
  2. In the bowl of a food processor, pulse together flour, sugar, rosemary and salt until combined.
  3. Add butter and honey and pulse in 5-10 second intervals. After about a minute, mixture will have the appearance of white sand. Continue to pulse until large crumbs form. Don’t over process the dough, but do stop once or twice during processing to loosen flour that will tend to clump to the lower edges of the food processor bowl. (I use a spatula or a blunt ended table knife for this.)
  4. Once large crumbs form (dough will not be smooth) and there is no flour at the bottom of the bowl, dump mixture into prepared pan. Press the dough into the pan fairly firmly to create an even surface. Be sure there are no loose crumbs around the edges of the pan. Sprinkle with sanding, Demera or regular sugar.
  5. 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.)
  6. Invert shortbread onto a flat plate. Place another plate on top and invert again. Slide onto a work surface and sprinkle with a bit more sugar, if desired. Cut shortbread into wedges, rectangles or squares. Transfer pieces to a wire rack to cool completely. Store in an airtight container.

Notes

Adapted from The New York Times
Serves 10-12, depending on the size of pieces.
* The smaller the pan, the thicker the shortbread will be. Thicker shortbread will take a little longer to bake. We love it both ways. If I want it thin and crisp, I use my tart pan which is 11 inches in diameter. If I want a thick, more traditional shortbread, I use an 8-inch cake pan. Round or square cake pans will both work.

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