Friday, January 7, 2011

tartine shortbread with rosemary

If loads of butter frightens you, look away now. I've been making Tartine shortbread for the past few holiday seasons now, and think this is a perfect recipe. The results are crumbly, buttery, mildly sweet, with just a bit of herby rosemary.

Rosemary Shortbread (adapted from the Tartine recipe)
1. Preheat oven to 325 and butter a 6x10 baking dish.
2. Gently whip 1 cup + 2 tablespoons of butter until the consistency of mayonnaise. Then add 1/2 teaspoon of salt and mix until dissolved. Mix in 1/3 cup of granulated sugar and about a tablespoon of finely chopped fresh rosemary (more or less to taste), then sift in 1.75 cups + 2 tablespoons of flour and .5 cup + 2 tablespoons cornstarch and stir just until combined.
3. Pat the dough into the prepared baking dish, trying not to overwork it. It should be no more than 2/3rds of an inch deep. Bake for about 30 minutes and then take a peek; you want the top to be a good, consistent light golden brown. 30 minutes is never quite long enough for me, but ovens will vary.
4. Let cool for a few minutes, then sprinkle on 1/4 cup granulated sugar, turning the pan to evenly coat the shortbread... then tip out the excess. Using a very sharp knife, cut the shortbread into little squares or rectangles about .5 x 2 inches, then allow to cool thoroughly. Enjoy with a nice cup of tea!

1 comment:

  1. I love the idea of mixing herbs with sweets like cookies. Yum!