Rosemary and Toasted-Caraway Shortbread
Buttery, aromatic shortbread cookies infused with toasted caraway seeds and fresh rosemary. These delicate cookies combine the earthy flavors of herbs with a delightful sweet, crumbly texture.
Ingredients
- •1 teaspoon caraway seeds
- •1 cup unsalted butter
- •½ cup granulated sugar
- •¼ cup powdered sugar
- •½ teaspoons kosher salt
- •2½ cups all-purpose flour
- •2 teaspoons fresh rosemary
- •1 large egg
- •2 tablespoons sanding sugar
Cooking Instructions
- 1.
Preheat oven to 350°F. Toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. Coarsely chop; set aside.
5 min
- 2.
Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7-10 minutes (beating air into butter makes for tender shortbread). Reduce speed to low and add flour, caraway, and 2 teaspoons chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it's not!).
10 min
- 3.
Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
5 min
- 4.
Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
25 min
- 5.
MAKE AHEAD: Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
