There's nothing quite like the taste of shortbread. And shortbread is one of those things that holds a fond memory for me. Every time we would travel overseas when I was younger, and we'd have any kind of layover in England or Scotland, my father would rush to the nearest little airport store and buy multiple packages of Walkers Scottish Shortbread. Even now, when I see that familiar red package, I get that old nostalgic feeling.
In this month's Herb Quarterly magazine, there was a lovely recipe for Rosemary Shortbread. I immediately bookmarked it as a "make soon" recipe. Rosemary gives the shortbread a lovely flavor, although I'm sure you could substitute any other fresh herbs you have on hand.
1 c flour
1/4 c plus 1 1/2 tsp sugar
1/8 tsp salt
1 tsp fresh rosemary, finely chopped
1 stick (1/2 c) unsalted butter, softened
Preheat oven to 350. Sift flour, 1/4 c sugar, and salt into a medium bowl. Stir in rosemary. Add the butter and stir with a fork, or use your fingers to make a soft dough. Divide the dough in half and pat into 2 thin 6" discs on a parchment-lined baking sheet. Cut each disc into 8 wedges. Prick each wedge with a fork, and sprinkle the remaining sugar over the dough. Bake the shortbread until lightly golden, about 20 minutes. Re-cut the wedges after removing from the oven, and cool completely on a baking rack.