Sheet Pan

Rosemary Shortbread

November 29, 2017
0 Ratings
Photo by Emily Adler
  • Makes 16 fingers
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

What You'll Need
  • 1 tablespoon chopped fresh rosemary
  • 3/4 cup all purpose flour
  • 1/4 cup corn starch
  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  1. Preheat the oven to 350* and line a sheet pan or small baking dish with aluminum foil.
  2. Put all of the dry ingredients in the bowl of your food processor and pulse 3 times to combine.
  3. Add the butter to the machine and let it run until the dough becomes a smooth paste, about 1 minute.
  4. 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.
  5. While the shortbread is still warm, cut into 16 fingers. Let cool and enjoy!

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