Personal
Car Stuff
Extras
Rosemary and Toasted-Caraway Shortbread
Though always delicious in its simple, unadulterated state, shortbread is also ripe for innovation, like this slightly savory version with rosemary and toasted-caraway.
From: bonappetit.com Makes 1½2 dozen
1 teaspoon caraway seeds
1 cup (2 sticks) chilled unsalted butter, cut into ½ pieces
½ cup granulated sugar
Ό cup powdered sugar
½ teaspoon kosher salt
2½ cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)
Preheat oven to 350°. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 710 minutes (beating air into butter makes for tender shortbread). Reduce speed to low and add flour, caraway, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (its not!).
Press dough into two 8-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 2025 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
DO AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
