Kick off cookie season with some new recipes, starting with Melissa Clark's Rosemary Shortbread.
The texture will have you addicted from the first bite. And the rosemary, reminiscent of winter pine, makes this particular shortbread feel sort of elegant in a holiday way. It’s an easy recipe to throw together if you need something to serve after dinner, or as a snack with tea or coffee, or just to have around the house for random sweet-tooth requests.
2 cups flour
⅔ cup 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 the oven to 325 degrees. In a food processor, pulse together the flour, sugar, rosemary and salt. Add the 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. The dough should not be smooth.
Press the dough into an ungreased 8- or 9-inch-square baking pan or a 9-inch pie pan. Prick the dough all over with a fork. Bake until golden brown, 35 to 40 minutes for a 9-inch pan, 45 to 50 minutes for an 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while the shortbread is still warm.