Rosemary and Toasted-Caraway Shortbread

Submitted by Ambervim

"WOW sweet with rosemary!!! I can't wait to try this. I always have an abundance of rosemary in my yard. I found this in December 2013 Bon Appetit."

 

• Ready In: 34mins
• Ingredients: 9
• Yields: 2 8 inch pans

ingredients

• 1 teaspoon caraway seed
• 1 cup butter, chilled and cut into half inch pieces
• 1⁄2 cup sugar
• 1⁄4 cup powdered sugar
• 1⁄2 teaspoon kosher salt
• 2 1⁄2 cups flour
• 2 teaspoons rosemary, fresh and finely chopped (save some whole leaves)
• 1 large egg, beaten to blend
• coarse sanding sugar (for sprinkling)

directions

1. Preheat oven to 350°.
2. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop and set aside.
3. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy. This will take about 7–10 minutes
4. 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!).
5. Press dough into two 8 inch diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
6. Bake until shortbread is golden brown and sides pull away from pan, about 20–25 minutes.
7. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
8. 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.