Pro tip 1: Use the best butter you can. I used fancy Irish butter and, since it was salted, withheld the kosher salt. I also beat the butter and sugar with an electric mixer on low, then beat in the flour, and only THEN used my hands to work it together. It seems too dry at first, but then, miraculously, it's dough! Pro tip 2: You can cut it into any shape you like. Trees would be cute for Christmas. I used a patterned rolling pin to give mine a herringbone pattern, then cut it into circles with a biscuit cutter. Pro tip 3: Rosemary and chocolate are amazing together. I dipped an edge of each baked cookie in melted dark chocolate and sprinkled with Maldon sea salt and minced rosemary before the chocolate set. Heaven! ... I was a little short on rosemary for the second batch, so I only used 1 tablespoon and that was plenty. :)
This recipe is worthy of TEN stars! Absolutely delicious flavor and very tender shortbread. One of the reviewer's suggestions worked well and helped to speed up the process and yet did not compromise the quality. Instead of using a spoon to hand mix/blend the butter with the rosemary and list of items leading up to the flour, go ahead and put them into a food processor to blend. Then add the flour, using your fingers to blend. I have given this shortbread to a number of people, and everyone wants the recipe!
Every recipe I've tried from Chef John has been delicious. 'Am curious about his background, and really appreciate him sharing such terrific recipes! Thank you!
When one becomes a dolt, maybe that was an adult, complexity outweighs sweetness. This was an example.
These taste awesome. Just like the good shortbread cookies I buy at the store. I did leave out the rosemary though (I'm not thrilled about the flavor). The only problems I had with this recipe is 50 minutes is way too long at 300 degrees. I made the cookies 1/4" thick and checked at 40 minutes and they were more than done. I should have checked at 25-30 minutes. They also came out flat but the taste is great. I will definitely make it again. I did increase the sugar by 1/4 cup and increased the vanilla to 3/4 teaspoon. Some of them I sprinkled cinnamon sugar on the top before baking. I will definitely be making this again. The bad thing is they taste so good that you can't stop eating them.:) Edit: I roll the dough into a log and put in the freezer for about 20 minutes. Then cut 1/4" thick and bake on parchment paper for about 20 minutes. Cold dough will not go flat. Perfect cookies. Yummm.
This was a classic shortbread recipe brought into the current scene with the addition of Rosemary, of all things. WONDERFUL, folks were arguing over who would get the last cookie. FANTASTIC. I used dried rosemary from my garden - about a tsp., ground fairly fine. ABSOLUTELY DELICIOUS. I'm making more today...
I did exactly as the recipe called for except I used 1 to 1 gluten free baking flour they still turned out light crisp and floral. SO good.
These were great! I'm not a skilled baker and I panicked a little when I was forming the dough as it was really flaky and not holding together. But as the butter softened it assumed a more workable consistency. If you have the same issues as me I'd recommend just working the dough more and not being afraid to let the butter melt more when you are adding the flour. If you like combos of savory and sweet you will probably like this recipe.:)
I made these as a Chritmas gift for my friends at the office and they were a hit. Great texture and the rosemary added wonderful unexpected flavor. I will make these again.
Sublime! Made for hubby's office holiday party and got rave reviews. Followed to the letter. Perfect!
