Holidays at the Jungle
Savory Rosemary Shortbread
Ingredients (makes 36 cookies)
1 teaspoon kosher salt
1 teaspoon white sanding sugar
⅓ cup granulated sugar
10 tablespoons unsalted butter, cut into ½-inch cubes, room temperature
1 tablespoon finely minced fresh rosemary
1¼ cups all-purpose flour
Preheat oven to 300°F.
Line a large baking sheet with parchment paper.
Combine 1 teaspoon kosher salt and 1 teaspoon sanding sugar in a small bowl and set aside.
In a food processor with a metal blade, process the sugar for several minutes until the texture of the sugar becomes very fine.
With the processor on, add the butter and process until smooth and creamy.
Scrape down sides of bowl; add rosemary and flour and process just until mixture turns to crumbly bits.
Scrape dough out of processor bowl onto a lightly floured surface.
Knead until mixture just holds together.
Chill dough about 30 minutes for easier handling.
Roll the dough out on lightly floured parchment or other floured surface to a ¼-inch thickness.
Cut out cookies using a 2-inch cutter and place on prepared baking sheet. (Scraps may be re-rolled 1-2 times)
Sprinkle tops liberally with salt/sugar mixture.
Bake 15-18 minutes, until pale gold in color*.They should not brown.
Remove from oven and transfer cookies to a wire rack to cool.
Store completely cooled cookies in an airtight container.
*If using over-the-rim cutters, check after baking 12 minutes. If space to hang cookies over-the-rim is closing, remove baking sheet from oven, use a sharp knife to gently re-open the space, and return to oven for 3-6 minutes until pale gold.