Sheet Pan

Rosemary Shortbread

November 29, 2017
0
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

Continue After Advertisement
Ingredients
  • 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
Directions
  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!

See what other Food52ers are saying.

0 Reviews