Rosemary And Toasted-caraway Shortbread

Total Time: 34 mins Preparation Time: 12 mins Cook Time: 22 mins

Ingredients

• 1 teaspoon caraway seed
• 1 cup butter, chilled and cut into half inch pieces
• 1/2 cup sugar
• 1/4 cup powdered sugar
• 1/2 teaspoon kosher salt
• 2 1/2 cups flour
• 2 teaspoons rosemary, fresh and finely chopped (save some whole leaves)
• 1 large egg, beaten to blend
• coarse sanding sugar (for sprinkling)

Recipe

• 1 preheat oven to 350°.
• 2 toast caraway seeds in a small dry skillet over medium-high heat, tossing occasionally, until fragrant, about 2 minutes. coarsely chop and set aside.
• 3 using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy. this will take about 7–10 minutes
• 4 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!).
• 5 press dough into two 8 inch diameter cake pans. brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
• 6 bake until shortbread is golden brown and sides pull away from pan, about 20–25 minutes.
• 7 transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
• 8 do 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.