Rosemary Shortbread Cookies
By: Jenny Richards
Published: Tuesday, January 5, 2010 - 9:54pm

Ingredients




2 sticks unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla
2 cups +½  AP flour
1 teaspoon finely chopped fresh rosemary (chopped fine like ground pepper)
3/4 teaspoon kosher salt
1/2 cup sanding sugar
1 egg white, beaten

Preparation

1 Put the butter and sugar in a large bowl. 2 Mix on medium speed until pale and fluffy, about 2 minutes. 3 Add the egg and the vanilla and mix well. Scrape down the side of the bowl. 4 Reduce the speed to low and add the flour, rosemary, and salt and mix until just combined. 5 Divide the dough in half and shape each half into a log. 6 Place each log in the freezer until firm. 7 Preheat the oven to 375F. 8 Brush each log with egg white and roll in sanding sugar. 9 Cut cookies from the log about 1/4" thick. 10 Place the cookies 1" apart on parchment-lined baking sheets. 11 Bake until the edges are golden, 18 - 20 minutes (but check frequently). 12 Cool on the baking sheets or on wire racks.

About


Looking for a way to jazz up buttery Scottish shortbread? Add finely chopped rosemary and watch peoples' faces when they take a nibble. You'll never go back to making plain shortbread again.