rosemary is a bit of an unsung hero in the herb family, perhaps because it is really only worth using fresh.. between a good loaf of rosemary bread warm out of the oven and this subtly-sweet shortbread, I am a believer. so much so that this has become one of my signature baked goods and the subject of my background photo…
here’s how the magic happens..
blend in a bowl:
1 c (2 sticks) butter, (vegan or otherwise) softened to room temperature
2 c flour
1/2 c confectionary sugar
1/4 c fresh rosemary, chopped
blend until well mixed and forms a ball.. here’s where you have two choices..
1. press the dough into the bottom of a bread pan or roll into a log and chill. then slice the chilled roll into 1/8 inch thick slices (easier) or..
2. roll out the dough on several cookie sheets, chill on the cookie sheet, then cut out shapes, reform ball and repeat until all the dough is used.
either way you then place the cut or rolled dough onto ungreased cookie sheets. sprinkle or grind a little salt onto the raw cookies then cook in an oven at 350° for 15 min or until the edges of the shortbread turn golden brown..
I enjoy them plain or drizzled with a little chocolate ganache*
**melt some good quality semi-sweet choc chips with a splash of (soy)milk or crème in a double boiler, put it in a plastic bag and cut the corner out, let the magic drizzle out while you pass over a tray of cookies.