This recipe is in a cookbook I have called Square Table, that has food and stories from Oxford, MS. I’ve always wanted to try these cookies, because the idea of rosemary in a cookie intrigued me, so I knew I would make these when we picked rosemary as our ingredient for the week. They turned out really good. The orange and rosemary are not overpowering, just a nice lovely background flavor to the buttery shortbread.
ROSEMARY ORANGE SHORTBREAD
1 cup (2 sticks) unsalted butter, chilled
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated orange zest (about 1 large orange)
½ cup sugar
½ teaspoon salt
2-3 cups flour
In a bowl of an electric mixer, combine butter, rosemary, and orange zest. I cut the butter into small pieces to make it easier to mix. Beat with a paddle attachment until well combined and the butter is very smooth. Mix in the salt and enough flour to make a cohesive dough (I had to use my hands after a
bit to mix it because it was very crumbly). Press the dough into a buttered 9x9 baking dish and bake at 350 degrees until light golden, about 25 minutes. Let cool, and cut into rectangles or squares.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg