Rosemary And Toasted Caraway Shortbread Food

ROSEMARY AND TOASTED-CARAWAY SHORTBREAD

Rosemary and Toasted-Caraway Shortbread image

Provided by Alison Roman

Categories Cookies Dessert Bake Christmas Rosemary Edible Gift Caraway Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 to 2 dozen

Number Of Ingredients 9

Ingredients

1 teaspoon caraway seeds
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" pieces
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)

Steps:

Preheat oven to 350°F. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
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). Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it's not!).
Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.

ROSEMARY SHORTBREAD

Rosemary Shortbread image

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit - or a combination of some of these - all make fine additions. Scale it up, scale it down. Add more salt, or use less. As long as you maintain the butter-flour ratio (one stick of butter for every cup of flour), you are free to play around. But the shortbread is delicious all on its own: tender, rich, crumbly, irresistible.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield One 8- or 9-inch shortbread

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)

Steps:

Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

ROSEMARY AND PARMESAN SHORTBREAD

Rosemary and Parmesan Shortbread image

I had this at a party, last year before Christmas, and spent 2+ hours looking for it...finally found it at the Washington Times website; it is a Bev Bennett recipe, and is nice and different...may be served with recipe#347481, or is great stand alone!

Provided by alligirl

Categories Savory

Time 20m

Yield 32 slices of shortbread, 8 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup unsalted butter, room temperature
1/2 cup shredded parmesan cheese (use the best you can...)
1/8-1/4 cup sugar (to taste, I prefer it less sweet)
3/4 cup flour
1/3 cup cornmeal (I use white)
1/4 teaspoon salt
1/4 teaspoon dried rosemary, crushed

Steps:

Preheat oven to 375 degrees.
Cream together butter, parmesan and sugar at med. speed in bowl of electric mixer. Scrape down contents.
Mix together flour, cornmeal, salt and rosemary in a bowl. Add to the creamed mixture, a little at a time.
Remove dough from bowl and form into a log approximately 9 inches long. Wrap in plastic wrap and chill for 1 hour.
Cut log into slices slightly wider than 1/4 inch. Place on parchment lined baking sheet.
Bake in pre-heated oven for 13-15 minutes or until shortbread turns faintly brown on top and light brown on bottom. Remove from oven. Cool shortbread on wire rack.
Makes 32 slices of shortbread. May be wrapped in heavy duty foil and frozen for 1 month. To serve, spread frozen shortbread on a baking sheet. Warm in a 325 degree oven for 5 minutes.

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