When we were traveling the California coast a few months ago, we stopped at the cutest deli for lunch. They were serving Rosemary Shortbread and since Brock is such a sucker for anything Rosemary we gave it a try.
I was instantly in love.
Shortbread alone is such a simple taste of rich butter and flaky crumbs, and the Rosemary complimented it’s simplicity perfectly!
1 cup butter, room temperature
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup sugar
1 tsp of dried rosemary
Preheat oven to 325 degrees. Sift together flour and salt in a small bowl, add rosemary. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy. Add flour mixture gradually, until flour is just incorporated and dough sticks together when squeezed.
- With dough, make 1″ balls and place on cookie sheet about 2″ apart. Press down firmly with palm of hand or spatular or if you want to get fancy a cookie stamp like what we used. (See HERE)
Bake for about 20 mins, until they are just barley turning brown. Let cool slightly. Enjoy with a glass of milk!
I’m now dying to try it with dried lavender. Doesn’t that sound good?!
Oh and of course we need a gluten free alternative for Em, we’ll keep you posted!