BoomerGirl Diary

I’m not usually a huge fan of shortbread, but I could not get this particular recipe out of my mind. A local food blog that I’ve been admiring for a while called Cave Cibum posted this recipe for Rosemary Shortbread. I love rosemary! It just may be my favorite herb. Between the gorgeous photo and the thought of rosemary’s fanciful fragrance, I was hooked.

The changes that I made to the original recipe are minimal. I added some orange juice and did not chill the dough. From this recipe, I also realized some differences between shortbread and cookies. Shortbread has a lot more butter and no leavening. So if you’re looking for something short, sweet, and savory – and you can’t find me, then try this shortbread. I have a new favorite recipe!

Orange Rosemary Shortbread

(Adapted from Cave Cibum)

makes about 2 dozen rounds

1 cup butter = 2 sticks

¾ cup sugar

1 large egg

1 tsp. vanilla extract

1 T orange juice

2 ½ cups flour

1 T minced fresh rosemary

pinch of salt

With a wooden spoon, cream butter and sugar in medium bowl. Add egg, vanilla, and orange juice. Mix until combined. Add flour, rosemary, and salt. Stir well. By spoonful, scoop out dough. By hand, roll dough into a ball and place on ungreased cookie sheet. Flatten ball into a round with spoon. Bake at 375 degrees for 15 minutes – shortbread will not be brown except for the edges. Let cool before removing from sheet with a spatula. Enjoy!