Rosemary Shortbread Cookies
We recommend giving kids cookbooks for the holidays. Yumm. For kids who are inspired by relatives who cook, TV cooking shows, or their innate wish to make (and eat) good food, a cookbook will travel with them throughout life. (And it’s a sneaky way to encourage reading and math!)
- 2 cups all-purpose flour
- ⅔ 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)
- 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.
Adapted from The New York Times