Last weekend Eric and I spent the holiday with my family in the Berkshires. It was a fantastic trip, filled with lots of food, laughter, games… and a memorable experience seeing James Taylor and Carole King perform at Tanglewood. It was a rare occasion where the six of us (including my bro-in-law and Eric) were able to vacation together and we enjoyed every minute of it.
We returned home, after picking our pup up from the Cape where she spent the weekend with Eric’s father, and got our lives sorted. While I worked on the laundry, he went out front to check on his garden. It had grown significantly since the last time we’d seen it, though it was definitely in need of a good watering.
Some of the herbs were begging to be harvested, so I suggested to Eric that he gather some for me to use. He came in with a large handful of very aromatic rosemary. It’s been easy for us to find ways to include basil or parsley in a dish… but rosemary has been a bit more challenging to get through.
It’s not that I don’t enjoy it. In fact, I’m a huge fan of rosemary. Eric tends to use it when he’s cooking lamb, while I include it when preparing roasted salmon and vegetables. It’s also fantastic in soups and stews. What some of you might not know about (I didn’t until I did research for this post) are the many health benefits of rosemary. It’s high in antioxidants and contains iron and fiber. Woo hoo!
But I’ve been having a problem finding ways to get through the large pile of it that we have in our possession. And, more importantly, how to use it creatively.
Which brings me to what I actually did with the rosemary. As I mentioned earlier, I enjoy including rosemary in savory dishes… roasting potatoes or grilling a piece of swordfish. So I decided that I’d do something a little different and began to search for a dessert that called for it. When I came across a recipe for rosemary shortbread, I knew it would be perfect.
And boy was it! But, really, what isn’t good when you put a pound of butter in it? By no means should this scare you from making these, but I think it’s a good idea to have some people to share them with. I’m a fan of giving my coworkers a container of the baked goods I prepare. That’s just a suggestion, of course.
Rosemary Shortbread
Ingredients
4 cups flour
1 cup sugar
1/4 cup minced fresh rosemary leaves
1 lb. cold butter
Confectioners’ sugar
1 cup sugar
1/4 cup minced fresh rosemary leaves
1 lb. cold butter
Confectioners’ sugar
Directions
1. Preheat oven to 375°. Combine 4 cups flour, 1 cup sugar, and 1/4 cup minced fresh rosemary leaves in a large mixing bowl.
2. Using a pastry cutter or 2 knives, work 1 lb. of cold butter, cut into small pieces, into flour mixture until it resembles coarse meal, then transfer to a large baking pan.
3. Spread dough evenly in pan using your hand, then gently press down to firm the dough and smooth its surface. Mark around the edges and lightly in the center with the tines of a fork. Bake until pale golden, 20–30 minutes, rotating pan 180 degrees halfway through the cooking time.
4. Remove from oven and use a sharp knife to score warm shortbread into diamonds or squares. Set aside to let cool, then dust with confectioners’ sugar.
23 comments
Me? Afraid of butter? Never! This recipe is a winner – I'm thinking that a savory shortbread with that rosemary would be awesome, too.
I embrace butter. Wholeheartedly. And this savory shortbread sounds fantastic.
I love rosemary. Even though I must never have had it as a child since my father hates it, it just screams comfort food to me.
Your family vacations sounds like so much fun! I've never been to the Berkshires but I hear it's gorgeous.
Heidi of 101 Cookbooks posted a rosemary olive oil cake not so long ago that you might be interested in trying!
I prefer real butter to these artificial fat….love these rustic-looking herbal shortbread.
Kudos to your Rosemary creativity. These look DELISH and I must try them.
Cheers to Rosemary!
Can't go wrong with butter! I have often shied away from rosemary because it does have a distinct flavor (which I do love) that not everyone in my family appreciates. But in this recipe, I think even my kids would love it! It is, after all, a cookie!
Wow, rosemary shortbread? Incredible. I would never have thought of that – I made olive and rosemary foccaccia a little while back, though. I never think of it as a herb to use in a sweet dish… interesting!
Jax x
Wonderful shortbread. I love fresh rosemary. It's so easy to grow, and perfect with almost any dish!
This sounds absolutely wonderful. I tend to use rosemary more in savory dishes but I love it when there is an herb element to desserts or sweets.
Splendid:) I so love rosemary…
I agree that it has to be good with all that butter! I do enjoy fresh rosemary and have converted my hubby to appreciate it over the years.
Wow! James Taylor and Carole King…oldies but goodies. I saw James Taylor many years ago.
Oooo this looks like a creat cookie.
I also love rosemary in roasted chicken and potatoes. I bet I'd love it in shortbread.
i just left a comment under your ceviche, but had to leave one here to say this looks INCREDIBLE – I am wishing I could reach right in the screen to eat a slice right this very moment – bravo!
I have to say this… when I glanced at your profile picture I thought you were my baby brother! On a first glance, you both look so similar! Uncanny!
Brian,
Sorry it has taken me longer to comment…I look forward to your posts but I have been without internet for 24 hours (ahh!). What a lovely recipe, and I'm so glad you enjoyed your time with your family/friends. I love rosemary too, but I have a small tree of it, and I often struggle to use it enough. I hope you have a beautiful day…I'm in my best friend's wedding this afternoon. Yeah!
Saw the show. Love the bread. When I was a kid my fantasy was to just be locked in the local deli with a loaf of bread and cheese. So little has changed.
Shortbread and then adding rosemary – what a perfect savory cookie.
perfect shotbread and rosemary oh it screams summer dining…
sweetlife
Oh my! Dahhhling! this looks so good I can hardly stand it! I love rosemary, love shortbread, the play on savory and sweet…shall I continue? thanks for sharing this. I think I MUST make it.
Mmnnn! . . . I loves me some shortbread especially when it has some rosemary in it!
El único tipo de romero, que no me gusta es "El bebé de Rosemary"
I didn't realize rosemary is an antioxidant…will need to use it more! We have a lot of rosemary and I luv to use it, looking forward to trying this recipe. Lotsa butter…must be so good. Good suggestion to share.
Mmm butter! These look fantastic, especially with rosemary. What a great twist on a classic. So glad I came across your blog!
Rosemary is not a herb native to my cuisine. So far I've always seen it in savoury dishes but never in anything sweet.
The shortbread looks good.
Btw, you can freeze rosemary as it is. Just put it in a ziplock bag and in the freezer. My precious stock's been frozen for about 4 months now.