Author Notes
Perfect with a cheese tray, a glass of wine or part of dessert. These crumbly shortbread come together in a few minutes and store wonderfully on the counter. I keep a bag in the freezer to pull out for snack-y dinner! —The Buttery Babe, Emily Kutchins Adler
Ingredients
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1 tablespoon
chopped fresh rosemary
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3/4 cup
all purpose flour
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1/4 cup
corn starch
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1/4 cup
sugar
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1/4 teaspoon
kosher salt
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1/2 cup
unsalted butter, room temperature
Directions
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Preheat the oven to 350* and line a sheet pan or small baking dish with aluminum foil.
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Put all of the dry ingredients in the bowl of your food processor and pulse 3 times to combine.
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Add the butter to the machine and let it run until the dough becomes a smooth paste, about 1 minute.
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Turn the dough out onto a board and knead to pick up any loose bits. Gently pat the dough into a 4" x 6" (approx.) rectangle. Slide into the oven and bake until very pale golden, about 20 minutes.
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While the shortbread is still warm, cut into 16 fingers. Let cool and enjoy!
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