Rosemary Shortbread

Rosemary Shortbread

  • 1 cup of Unsalted Grassland Butter
  • 2 cups of all-purpose flour
  • 2/3 cup of granulated sugar
  • 1 teaspoon of kosher salt
  • 1 tablespoon of finely chopped rosemary
  • 1 teaspoon of turbinado sugar

  • Preheat oven to 325 degrees. Grease an 11-inch tart pan with removable bottom.
  • In food processor, pulse flour, sugar, rosemary, and salt until combined.
  • Add butter to mixture and pulse the processor in 5-10 second intervals. Mixture will have the appearance of white sand. Continue until large crumbs form.
  • Once large crumbs form and there is no flour at the bottom of the bowl, place mixture into prepared pan. Press the dough in the pan firmly to create a clean, even surface.
  • Sprinkle with turbinado sugar.
  • Bake for 35-40 minutes. Check during baking, for a deep golden brown color to form.
  • After baking, transfer shortbread to work surface and cut into wedges.

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