Rosemary Shortbread Cookies
Ingredients
2 sticks unsalted butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla
3/4 teaspoon kosher salt
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.
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).
Tools
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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.
Yield:
4 dozen cookies
Added:
Tuesday, January 5, 2010 - 9:54pm
