1/2 Photos of Herbfarm Rosemary Shortbread
This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest.
My Private Note
dozen c ...
Units: US | Metric
- 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)
- 1Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
- 2With 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.
- 3With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
- 4Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
- 5Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
- 6Generously 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.
- 7Cut 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).
- 8Place 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).
- 9Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
- 10Remove from oven and transfer cookies to wire racks to cool.
- 11Store 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.
- 12Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Herbfarm Rosemary Shortbread
Serving Size: 1 (846 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1425.0
- Calories from Fat 840
- Total Fat 93.4 g
- Saturated Fat 58.5 g
- Cholesterol 244.0 mg
- Sodium 208.4 mg
- Total Carbohydrate 137.4 g
- Dietary Fiber 3.3 g
- Sugars 44.7 g
- Protein 12.2 g