Kels introduced to this rosemary shortbread recipe to me years ago at a Christmas party. I haven’t looked back – or made another type – since. I repeatedly get requests for it and numerous people (people) have asked for this recipe over the years. I recently brought two frozen rounds to Calgary for a Mad Hatter Tea Party and yet again it was a hit with my friends and family. And me, because I nibbled quite a few of the leftovers over the course of a week. Shortbread is just one of my temptations I find hard to resist. It freezes and travels so well you should double the recipe.
- 1 cup unsalted butter, softened
- 1/4 cup confectioners’ sugar
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh rosemary
Preheat oven to 300°F.
In a large bowl beat the butter and sugars until light and fluffy, about 3 minutes. Beat in vanilla and the rosemary. In another bowl whisk together flour, baking powder and salt. Mix flour mixture into butter mixture until just combined.
Divide the dough in half and press each half evenly into the bottom of an 8” round or square cake pan or pie plate. (If freezing, flatten into two discs and wrap well in plastic wrap. Let thaw and press into pans)
Prick the dough several times with a fork and with flat sides of tines press edges decoratively.
Bake shortbread in middle of oven 35-40 minutes or until pale golden. Cool in pan for a few minutes and then cut into wedges while still warm (makes for easier cutting). When cool, loosen edges from pan with a small knife and spatula.