ROSEMARY SHORTBREAD

ROSEMARY SHORTBREAD

When I first was introduced to baking, I was a cookie fanatic. My mother used to always joke that I went through a “cookie dough phase” after discovering the joys of baking…that is, until I discovered that cookie dough tasted better than actual cookies I was baking.

My aunt had gifted me a Company’s Cooking cookbook for kids which was honestly the best thing that happened to me. I was 10 and made nearly everything in that cookbook – baked pork chops, spaghetti, and my favourite, the cookies. Drop cookies were a favourite and that book really got me into cooking.

Then I discovered the internet and found the user-submitted website, All Recipes. It was the best resource for me because the recipes were peer-reviewed and rated. I could see peoples’ comments and modifications and I was able to add in my own personal notes as well. It was there which I discovered so many great recipes – including this one for rosemary shortbread.

I still had a few sprigs of fresh rosemary hiding in my fridge which my aunt and uncle and gifted me from their garden. I was sick of using it in savoury applications so I ventured out and decided to fold it into shortbread. I was originally going to do with this thyme but I run out – rosemary it was.

I am a huge fan of sweet and savoury baked goods. Fresh rosemary adds an abundance of earthiness which pairs so well with all of the buttery goodness that traditional shortbread is known for. This recipe in particular is also not too sweet which is a win in my books – hardly had to change a thing!

ROSEMARY SHORTBREAD COOKIES - makes 4 dozen cookies (adapted from AllRecipes)

• 1 1/2 cups unsalted butter, softened

• 2/3 cups granulated sugar

• 1 bunch fresh rosemary, about 4 sprigs, leaves only, finely chopped

• 2 3/4 cups all-purpose flour

• 1/2 tsp kosher salt

1. Preheat the oven to 375F. Line two baking sheets with parchment paper or a Silpat mat and set aside.

2. Cream together the butter and sugar until doubled in size, about 5 minutes. Add in the fresh rosemary.

3. Gradually add in the flour and salt until the dough comes together. Form into 2 logs and freeze for at least 30 minutes.

4. When ready, take out the logs 15 minutes prior to baking. With a sharp knife, slice into 1/3” slices. Bake for 8 - 10 minutes or until the edges are golden brown. Serve with tea.