Pictures: Good Eating holiday recipes
A special Good Eating edition: Holiday season recipes and ideas at your fingertips.
Image 14 of 15
Rosemary shortbread( Photo by Bill Hogan / November 14, 2012 )
Prep: 15 minutes
Bake: 12 minutes
Makes: About 4 dozen cookies
2 cups flour
1/4 cup cornmeal
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup plus 2 tablespoons sugar
2 egg yolks
1 1/2 tablespoons finely chopped fresh rosemary leaves
In a small bowl, whisk together flour, cornmeal and salt.
In a stand mixer fitted with the paddle attachment, beat together butter and sugar. Mix in egg yolks, then rosemary. Add dry ingredients and mix just until dough holds together.
Roll dough into 2 logs, each about 6 inches long and 2 inches in diameter. Wrap in wax paper and chill until firm, at least 1 hour.
Slice logs into 1/4-inch thick disks. Settle shortbread disks on parchment-lined baking sheets. Slide into a 350-degree oven, and bake until golden at the edges, about 12 minutes. Cool.
Nice before dinner with cheese, after dinner with fruit, or anytime with a smile.
Recipe passed along by my friend Laura, who got it off Epicurious, which adapted it from "Ready for Dessert," by David Lebovitz, who given that his job is to live in Paris and write about dessert is a genius.
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