Rosemary Shortbread

Name: Rosemary Shortbread
Ingredients: 2 cups all-purpose flour; 23 cup granulated sugar; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon plus 1 pinch kosher salt; 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks; 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

6 ingredients

10 steps

Ingredients

2 cups all-purpose flour
23 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Directions

1

Heat oven to 325 degrees.
2

In a food processor, pulse together flour, sugar, rosemary and salt.
3

Add butter, and honey if desired, and pulse to fine crumbs.
4

Pulse a few more times until some crumbs start to come together, but don't overprocess.
5

Dough should not be smooth.
6

Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan.
7

Prick dough all over with a fork.
8

Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch.
9

Transfer to a wire rack to cool.
10

Cut into squares, bars or wedges while still warm.