Rosemary And Toasted Caraway Shortbread Recipes

ROSEMARY AND TOASTED-CARAWAY SHORTBREAD

Rosemary and Toasted-Caraway Shortbread image

Provided by Alison Roman

Categories Cookies Dessert Bake Christmas Rosemary Edible Gift Caraway Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 1 1/2 to 2 dozen

Number Of Ingredients 9

Ingredients

1 teaspoon caraway seeds
1 cup (2 sticks) chilled unsalted butter, cut into 1/2" pieces
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour
2 teaspoons finely chopped fresh rosemary, plus whole leaves
1 large egg, beaten to blend
Coarse sanding sugar (for sprinkling)

Steps:

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.
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!).
Press dough into two 8"-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
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.

ROSEMARY AND TOASTED-CARAWAY SHORTBREAD

Rosemary and Toasted-Caraway Shortbread image

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.

Provided by Foodiez

Categories Lacto Ovo Vegetarian, Side Dish

Time 45m

Number Of Ingredients 9

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

Steps:

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.
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 (its not!).
Press dough into two 8-diameter cake pans.
Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
Bake until shortbread is golden brown and sides pull away from pan, 20-25 minutes.
Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
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.

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