Herbfarm Rosemary Shortbread
- 1 1/2 cups unsalted butter, at room temperature
- 2/3 cup sugar
- 2 tablespoons finely minced fresh rosemary (fresh preferred) or 2 teaspoons crushed dried rosemary (fresh preferred)
- 2 1/4 cups flour
- 1/2 cup rice flour (rice flour available at natural foods stores, I substitute oat flour) or 1/2 cup brown rice flour (rice flour available at natural foods stores, I substitute oat flour)
- 1/4 teaspoon salt
- 2 teaspoons sugar, for topping (optional)
- Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
- With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
- With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
- Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
- Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
- Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
- Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
- Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
- Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
- Remove from oven and transfer cookies to wire racks to cool.
- Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
- Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).
unsalted butter, sugar, fresh rosemary, flour, rice flour, salt, sugar
Taken from www.food.com/recipe/herbfarm-rosemary-shortbread-121006 (may not work)