Rosemary is one of my favorite herbs. Here, it plays the leading role in a cookie that can go sweet or savory. Serve with ice cream, cheese, or just a glass of wine. And it is super buttery!
- 3/4 cup all purpose flour
- 1/4 cup corn starch
- 1/4 cup sugar
- pinch kosher salt
- 1 tablespoon fresh rosemary, chopped
- 1 stick butter, room temperature
- Preheat the oven to 350*. Line a small baking dish – about 4″ x 6″ with tinfoil
- In your food processor, pulse everything but the butter to combine. Add the butter and let the machine go until the dough becomes a ball.
- Scrape the dough onto a cutting board and knead in any loose flour. It should be very smooth and soft. Pat into the lined baking dish. Bake until very lightly golden, about 12 – 15 minutes.
- Use the tinfoil to pull the warm shortbread out of the dish. While still hot, cut into desired serving shapes. I like rectangles. Let cool and devour!
If you do not have a small baking dish, you can roll up some tinfoil to make a barricade in a bigger dish. The dough is not liquid, so it will not scoot underneath the foil.
These keep well on the counter for a week if put into a zip top bag or tupperware.