Rosemary And Toasted-Caraway Shortbread

• 1 teaspoon caraway seeds
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2" pieces
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/2 teaspoons kosher salt
• 2 1/2 cups all-purpose flour
• 2 teaspoons finely chopped fresh rosemary, plus whole leaves
• 1 large egg, beaten to blend
• Coarse sanding sugar (for sprinkling)

1. Preheat oven to 350u0b0F. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
2. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7-10 minutes (beating air into butter makes for tender shortbread). Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it's not!).
3. Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
4. Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
5. MAKE AHEAD:

caraway seeds, butter, granulated sugar, powdered sugar, kosher salt, flour, fresh rosemary, egg, sanding sugar

Taken from www.epicurious.com/recipes/food/views/rosemary-and-toasted-caraway-shortbread-51205390 (may not work)