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

from Melissa Clark of the New York Times 

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.