The Cake Merchant

Herby Shortbread Two Ways- Rosemary Honey and Raspberry Thyme

Rosemary Shortbread

Have you ever used herbs in cookies? I’ve always found the idea intriguing, so when a friend gave me some rosemary from her garden, I thought about using it in shortbread. I suspected that it would be one of those “cool in theory but kind of weird” recipes that at worst would make my kitchen smell nice and at best would make good Christmas gifts, but I never expected them to blog worthy. I like to keep this space for the best of the best and the favoritest of the favorites, and these cookies definitely made the cut.

Rosemary Shortbread
Rosemary Shortbread

I originally started by adding rosemary to my usual shortbread base, but when I came across this recipe, I decided to add some honey. The honey not only added flavor, but made a more tender cookie. I was such a fan of this dough that I made a second variation on this recipe. For the thyme raspberry cookie, I used the same shortbread base, but replaced the rosemary with 1 1/2 teaspoons of fresh thyme and 2 tablespoons of coarsely chopped freeze dried raspberries.

Rosemary Shortbread

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Herby Shortbread Two Ways

Ingredients

  • 2 cups (250 grams) all-purpoe flour
  • 1/2 teaspoon salt
  • 1 tablespoon chopped fresh rosemary (or 1 1/2 teaspoons fresh thyme plus 2 tablespoons chopped freeze dried raspberries)
  • 1 cup unsalted butter, softened but still cool
  • 1/2 cup confectioner's sugar
  • 2 tablespoons honey

Instructions

  1. In a bowl, whisk together the flour, salt, and rosemary (or thyme and raspberries).
  2. With an electric mixer, beat the butter and sugar together just until smooth. You don't want it to become light and fluffy.
  3. Add the honey and beat to combine.
  4. Add the dry ingredients and beat on low until it resembles coarse meal. Over mixing will make a cookie that is less tender.
  5. Use your hands to gently knead the dough until it comes together.
  6. Roll the dough out between 2 pieces of parchment paper, about 1/4 inch thick.
  7. Refrigerate the dough for at least 2 hours until firm.
  8. When the dough is chilled, preheat the oven to 300 degrees fahrenheit and line 2 baking sheets with parchment paper.
  9. Use a cookie cutter to cut out shapes and place them on the parchment paper.
  10. Bake for about 15-20 minutes, or until the edges start to brown slightly.
  11. Cool on wire racks.
https://cakemerchant.com/2015/12/17/herby-shortbread-two-ways-rosemary-honey-and-raspberry-thyme/

Recipe adapted from epicurious.com

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