Rosemary and Toasted-Caraway Shortbread

Name: Rosemary and Toasted-Caraway Shortbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoon caraway seeds; 1 large egg, beaten to blend; 591 milliliters all-purpose flour; 118 milliliters granulated sugar; 1 teaspoons kosher salt; 59 milliliters powdered sugar; 2 teaspoons finely chopped fresh rosemary, plus whole leaves; 12 servings Coarse sanding sugar (for sprinkling); 237 milliliters (2 sticks) chilled unsalted butter, cut into 1/2 pieces

This recipe makes 12 servings with 325 calories, 3g of protein, and 16g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. If you have caraway seeds, rosemary, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

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.

Ingredients you will need

Caraway Seeds

Toast

Equipment you will use

Frying Pan

Oven

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!).

Ingredients you will need

Granulated Sugar

Powdered Sugar

Shortbread Cookies

Rosemary

Caraway Seeds

Butter

Dough

All Purpose Flour

Salt

Equipment you will use

Hand Mixer

Press dough into two 8"-diameter cake pans.

Ingredients you will need

Dough

Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.

Ingredients you will need

Rosemary

Sanding Sugar

Egg

Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes.

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven

Frying Pan

Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.

Equipment you will use

Wire Rack

Frying Pan

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.

Ingredients you will need

Shortbread Cookies

Dough

Wrap