chef john's rosemary shortbread cookies
Ingredients
- Servings: 32
- 8 ounces cold, unsalted butter, cut into thin slices
- 1/2 cup white sugar
- 2 tablespoons finely chopped fresh rosemary (not minced)
- 1 teaspoon kosher salt
- 1/8 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- white sugar, or as desired
Recipe
Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 15 mins
- preheat oven to 300 degrees f (150 degrees c). line a baking sheet with parchment paper.
- place cold butter, sugar, rosemary, salt, and vanilla extract in bowl. combine with the back of a spatula or spoon, slowly incorporating ingredients together until butter has softened somewhat and ingredients come together.
- pour flour into bowl with butter mixture. flour your hands to then incorporate flour into the butter, using fingertips and rubbing mixture together until flour-y crumbs become buttery crumbs, 1 to 2 minutes. press mixture together into a dough ball.
- transfer dough to lightly floured work surface. press dough into a disk, then into a 1/2-inch thick rectangle. cover with a piece of plastic wrap. flatten dough to 1/4-inch thick using a flat pan or rolling pin. reshape into a rectangle.
- cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough if necessary. cut each strip into 6 evenly sized squares. (you can roll out scraps to form more cookies if necessary). transfer cookies to prepared baking sheet. sprinkle each cookie with about a pinch of sugar. using a fork, poke 4 rows of holes into each cookie.
- bake in preheated oven until golden brown, about 50 minutes.
- cool cookies 10 minutes on sheet; transfer cookies to rack to cool completely.
No comments:
Post a Comment