Sometimes I get ideas for recipes from friends and acquaintances, mostly because I'm incredibly nosy when someone mentions something delicious that they've eaten lately. I can't stop the interrogation until I've identified what the heavenly item was and exactly what made it so fantastic. This recipe was an attempt to recreate a cookie based solely on description, and I must say that it really outperformed my expectations. It was strange to me to eat rosemary in a dessert, but this shortbread is salty and sweet in a surprising way that makes you want to grab another finger.
Rosemary Shortbread
From Melissa Clark, as seen in NY Times Cooking
2 cups all-purpose flour
⅔ cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut, or other dark, full-flavored honey (optional)
Heat oven to 325°F. In a food processor, pulse together flour, sugar, rosemary, and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
Makes one 8- or 9-inch shortbread
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