There's nothing like the addition of a savory herb to turn a classically sweet cookie completely on it's head! I mentioned back in January that I was dying to make rosemary shortbread at home after completely swooning over it at (the since closed) Bread & Salt Bakery here in Pittsburgh, and I'm so excited to finally share the recipe for my make-at-home version!
This cookie is simultaneously sweet and savory, full of buttery goodness and distinctive rosemary flavor. I'm loving this recipe for fall, and I'll surely be making another batch around the holidays!
[recipe title="Rosemary Shortbread" servings="8-12"]
1/2 cup salted butter, room temperature
1/2 cup confectioner's sugar
1 tsp. vanilla extract
1 cup flour
4 tsp. fresh or dried rosemary
Shortbread can be baked in one 9-inch cake pan or two 6-inch cast iron skillets. If using a cake pan, grease the pan lightly.
Preheat the oven to 300°F.
In the bowl of a stand mixer, beat the butter, confectioner's sugar, and vanilla until combined. Then beat in the flour until the dough comes together. Add the rosemary and mix just until it's distributed throughout the dough.
If using a cake pan, press all of the dough into the cake pan. If using cast iron skillets, divide the two into half and press each half into a skillet. Use your fingers to smooth the surface of the dough, then prick the dough all over with a fork.
Place the pan or skillets in the oven and bake until the shortbread is golden brown, about 35 minutes. Immediately remove the shortbread from the pan/skillet (*see tip below), use a pizza wheel or a sharp knife to cut the shortbread into wedges. I recommend 8 wedges if you used a cake pan, and 6 wedges per round if you used cast iron skillets. Place the wedges onto a wire rack to cool.
*TIP: To easily remove the shortbread from a pan or skillet, gently slide a knife or spatula around the edge of the shortbread to loosen it from the pan. Then place a cookie sheet upside down on top of the pan and, holding the two together, carefully flip them over so that the cookie sheet is right-side up and the pan is now upside down on top of the cookie sheet. The shortbread should fall from the pan. Tap the bottom of the pan with the back of a spoon if the shortbread needs some coaxing. The shortbread will be upside down when it falls from the pan. You can slice it while it's upside down, and then place it right-side up on the wire rack to cool.