Okay, these are damn good. Seriously I’m not messing around, these are GOOD.
And they could not be easier to make. Seriously I’m not messing around, they’re so simple.
If you want to impress people with your stunning baking abilities but don’t want to work very hard, this is your recipe!
Oh, and I added the suggested honey. I think that’s what created this delicious balance of salty and sweet flavors.
Rosemary Shortbread (recipe care of cooking.nytimes.com)
INGREDIENTS: 2 cups all-purpose flour, ⅔ cup granulated sugar, 1 tablespoon finely chopped fresh rosemary, 1 teaspoon plus 1 pinch kosher salt, 1 cup (2 sticks) unsalted cold butter (cut into 1-inch chunks), 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional)
DIRECTIONS: Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don’t overprocess. Dough should not be smooth. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.