Monday, December 14, 2009


Over the past few weeks, I've made a number of variations on this shortbread recipe and I've gotten a LOT of compliments for, because I feel rushed and overwhelmed, today I'm going to offer up this recipe, which is Melissa Clark's and was originally published in the New York Times in 2005 along with an excellent article urging us to go a little nutty with the baking. Enjoy!

Rosemary Shortbread With Variations
Time: 45 minutes, plus cooling

2 cups all-purpose flour
2/3 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).

1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

N.B. If you like, replace 1/2 cup of the flour with 1/2 cup of cornmeal. I recommend it!

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