Rosemary And Toasted-Caraway Shortbread

Serves: 3

Fatima Kris

1 January 1970

Based on User reviews:

51

Spice

56

Sweetness

47

Sourness

38

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 tsp

Caraway Seeds

1 cup

Unsalted Butter (2 sticks chilled, cut into 1/2-inches pieces)

1 cup

Granulated Sugar

1 cup

Powdered Sugar

1 tsps

Kosher Salt

2.5 cups

All-Purpose Flour

2 tsps

Rosemary Leaves (finely chopped fresh rosemary, plus whole leaves)

1

Sugar (coarse sanding for sprinkling)

Directions:

1

Preheat oven to 350°F

2

Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes

3

Coarsely chop; set aside

4

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)

5

Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine

6

Dough will look shaggy and a little dry (it's not!)

7

Press dough into two 8"-diameter cake pans

8

Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves

9

Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes

10

Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars

11

MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze

12

Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature

13

Preheat oven to 350°F

14

Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes

15

Coarsely chop; set aside

16

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)

17

Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine

18

Dough will look shaggy and a little dry (it's not!)

19

Press dough into two 8"-diameter cake pans

20

Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves

21

Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes

22

Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars

23

MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze

24

Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature