Best 6 Salted Rosemary Shortbread Recipes

ROSEMARY SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

ROSEMARY SHORTBREAD

Steps:

• Preheat oven to 300°F.
• Whisk together flour, salt, baking powder, and rosemary in a bowl.
• Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.
• Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9-inch round (trim as necessary). Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork, then mark edges decoratively. Arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
• Bake shortbread in middle of oven until golden brown, 20 to 25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife.
• Make another shortbread with remaining dough.

ROSEMARY PARMESAN SHORTBREAD

Steps:

• Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined.
• Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes.
• Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve.

ROSEMARY SHORTBREAD

Steps:

• Heat oven to 325 degrees. 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.

ROSEMARY-CORNMEAL SHORTBREAD

Steps:

• 1. Lightly grease a 9 1/4-inch (23 cm) fluted tart pan with removable bottom. Whisk the flour, cornmeal, cornstarch, and salt in a medium bowl until well blended. 2. Put the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until smooth and creamy, about 3 minutes. Add the rosemary and vanilla and beat on medium until blended and fragrant, about 1 minute. Add the flour mixture and beat on low speed until the dough forms moist clumps. Dump the dough into the prepared pan. Using lightly floured fingertips, press the dough into the pan to form an even layer. Make sure to press the dough into the scalloped edges to form a clean edge. Sprinkle the fleur de sel or sanding sugar, if using, evenly over the top. 3. Using the tip of a knife or a bench scraper, score the dough all the way through, forming 16 wedges. With the tines of a fork, prick each wedge twice all the way through, starting at the widest part of the wedge and spacing them about 1/2 inch (12 mm) apart. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Slide the pan into the freezer or fridge for about 10 minutes while the oven heats. 4. Position a rack in the center of the oven and heat the oven to 300 degrees F (150 degrees C/gas 2). 5. Bake the shortbread until the top looks dry and very pale brown, 39 to 41 minutes. Move the pan to a rack. Using a small paring or serrated knife (I don't use a bench scraper for this because it compresses the cookies' edges), immediately recut the wedges using the scored lines as a guide. Let the shortbread cool completely before removing them from the pan. 6. Serve the cookies with a dusting of confectioners' sugar.
• Instead of the rosemary, use one of the following combinations: Double ginger: 2 tsp. finely grated fresh ginger + 1/3 cup (1 3/8 oz./39 g) finely chopped crystallized ginger (add both with the vanilla). Cinnamon toast: 1/2 tsp. ground cinnamon added to the flour + 1 Tbs. granulated sugar mixed with 1/2 tsp ground cinnamon sprinkled over the shortbread and pressed lightly into the dough before baking. Espresso chip: 1/2 tsp. instant espresso powder (dissolved in the vanilla extract) + 1/3 cup (2 oz./57 g) finely chopped bittersweet chocolate.
• To make rectangular cookies: Line the bottom of an 8-inch (20 cm) square baking pan (the straight-sided type makes for a cleaner-looking cookie) with parchment. Prepare the dough as directed. Using lightly floured fingertips, press the dough into the pan to form an even layer. Using the tip of a knife or a bench scraper (my tool of choice), score the dough all the way through, forming 1 x 2-inch (2.5 x 5 cm) bars. With the tines of a fork, prick each bar two or three times all the way through, spacing them evenly and on the diagonal. Lightly flour the tines of the fork as necessary to prevent the dough from sticking. Proceed as directed.
• To make round cookies: Have ready two cookie sheets lined with parchment or nonstick liners. Prepare the dough as directed. Arrange a large piece of parchment on the work surface and scrape the dough onto the center. Cover with another piece of parchment and press down on the dough to flatten. Using a rolling pin, roll the dough between the parchment to a 1/4-inch (6 mm) thickness, turning, lifting, and repositioning the parchment and lightly flouring throughout the rolling. Slide the dough onto a cookie sheet and refrigerate until firm, at least 30 minutes. Remove the top piece of parchment from the chilled dough. Using a 2 1/2-inch (6 cm) round cookie cutter, cut out rounds. Using the end of a straw, punch out three holes in the center of each round. Arrange about 1 inch (2.5 cm) apart on the prepared cookie sheets. Stack the scraps, gently press together, reroll, chill, and cut as directed. Slide the cookie sheets into the fridge while the oven heats (at least 15 minutes). Bake, one sheet at a time, until the tops look dry and very pale brown, 26 to 28 minutes.

SHORTBREAD, 10 WAYS

Steps:

• Heat oven to 325 degrees. Pulse together flour, sugar and salt in a food processor. Add butter and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don't overprocess; the dough should be somewhat crumbly. (You can also mix the dough in a bowl using two knives or a pastry cutter.)
• Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.