Rosemary Almond Shortbread

August 20, 2010 § Leave a comment

Today I moved into a giant house with lots of other people and things to do and see, and what do I do instead of socializing? Make cookies, of course. (And even less surprisingly, leave the oven on…) Tasty, crumbly, slightly savory but sweet cookies that do all the friend making for you…(hopefully)…

actual size!!! sugar as large as my torso!

Rosemary Almond Shortbread
makes 12 cookies | prep time: 20 minutes | bake time: 20 minutes

– 1 stick of butter (1/2 cup)
– 1/2 cup almond meal
– 3/4 cup flour
– 3 packed tablespoons brown sugar
– 1/4 tsp ground dried rosemary, or 2 tbl fresh chopped
– 1/2 tsp baking powder

1. In a small saucepan, melt butter over medium heat. Let it bubble and froth until the butter is cooked and a light amber color, or about 7-10 minutes. Remember to keep whisking while it does its thing to keep it from burning.
2. After the butter cools a little, add the other ingredients and stir to combine. Mash it together with your hands if it doesn’t seem to want to stick together.

3. Roll this out on a floured cutting board to about 1/3″ thick, and then cut into 12 cyclic butanes.
4. Put these 12 squares on a cookie sheet and bake for about 20-25 minutes, or until the outsides are browned and toasty. Dust with fairy dust.


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