Saturday, April 15, 2017

Rosemary Shortbread for Spring

I'm happy to announce that the eighth season on the Fairmount Neighborhood Farmers Market will start on Sunday June 4th from 10 AM to 2 PM on the corner of Agate St. and 19th Ave. Please mark your calendars and spread the word. 

Today's respite from the rain inspired some springtime baking in our household. When I asked my son what he wanted to bake, he said "something with flowers" and then, reflecting that the rosemary was flowering, suggested something with rosemary. I consulted the New York Times Cooking site, and came up with these rosemary shortbread cookies from Melissa Clark. 

I was a little skeptical that the final product might taste too medicinal, so I halved the recipe, using just one stick of butter and a loaf pan rather than a brownie pan. In fact these shortbread cookies were perfectly delicious with a subtle but distinctive taste of spring. 

Rosemary Shortbread
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)

1. 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.

2. 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.