When Carrie was home last month she made the Rosemary Shortbread from Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Café. Chang comments in her notes that the cookies melt in your mouth, and, indeed, they do! I think it’s the cornstarch that gives them such a light texture.
The original recipe calls for light brown sugar; we substituted maple sugar. I find that maple sugar is usually a bit more coarse than cane sugar, so I usually give it a few whirls in my mini food processor to make a fine sugar for baking.
The recipe says it makes 12 – 15 cookies, but we cut them much smaller. We probably got about 20 cookies.
Rosemary Shortbread is another winner from Chang’s spectacular Flour cookbook! Give it a try; it’s an easy recipe to make and I think you’ll love this special shortbread.
(Adapted from the recipe in Joanne Chang’s Flour: Spectacular Recipes from Boston’s Flour Bakery + Café )
One tip: Please, do not substitute dried rosemary for fresh. I am positive that the results will not be nearly as good. Dried rosemary can often have a musty smell. In my opinion, it would be better to omit the rosemary than to use dried for this recipe. You should be able to find fresh rosemary at the grocery store. Use the extra rosemary when you roast a chicken or roast potatoes!
Makes 12 – 15 large, or 20 medium cookies
1 cup (2 sticks/228 grams) unsalted butter, at room temperature
½ cup (110 grams) packed light brown sugar (or maple sugar)
1 egg yolk
1 teaspoon finely chopped fresh rosemary
1½ cups (210 grams) unbleached all-purpose flour
½ cup (65 grams) cornstarch
¾ teaspoon kosher salt
½ teaspoon baking soda
1. Cream the butter on medium speed in a mixer for about 2 minutes, until light. (This will take about 5 minutes if you’re beating it by hand.)
2. Add the sugar and beat on medium for 3 – 4 minutes. The sugar should be well-incorporated into the butter and the mixture should be light and fluffy.
3. Reduce the speed to low and add the egg yolk and the rosemary. Beat for about 1 minute.
4. Stir the flour, cornstarch, salt and baking soda together in a small bowl.
5. Gradually add the flour mixture to the butter mixture, beating just until it is all blended together.
6. Form the dough into a disc about 1 inch thick on a piece of plastic wrap. Wrap it up and refrigerate for 20 minutes. This chilling time will make it easier to roll out.
7. Preheat the oven to 325˚.
8. On a floured cutting board, roll the dough into a rectangle that’s about 12 x 10 inches and ¼ inch thick.
9. Cut the cookies into the size you want and put them on a baking sheet 1 – 2 inches apart.
10. Bake for 18 – 20 minutes, until they are just golden brown. Check them after about 16 minutes; some ovens are hotter than others.
11. Cool on the baking sheet on a wire rack for 15 minutes; then remove them to a wire rack to finish cooling completely.
P.S. Nice job, Carrie! 😉