Can you believe that up until last year I had never made shortbread before? It was something that I guess I never really thought about baking because I never cared for the store-bought shortbread that I had tasted in the past.
I purchased this amazing little recipe book called the Ultimate Appetizer Ideabook
They were delicious! Nothing like those hard and barely inedible versions I had tasted from the store. These are buttery, savory, crumbly, and go oh-so-well paired with meats, cheeses, and fruits on a snack platter.
I served them last August alongside some red onion jam and cheesy green onion scones for our picnic brunch that I created during our family Eclipse-viewing up in the vineyard. We noshed on tasty bites and sipped on sparkling cider and mimosas while we watched in awe as totality hit and we viewed the once-in-a-live-time phenomenon.
About Shortbread:
For these shortbread cookies, I wanted them to be a bit sweet and have savoriness to them. I made the basic shortbread recipe and then added chopped up dried apricots and freshly chopped rosemary. The nice thing I’ve learned about shortbread is that you can pre-makeup a few batches with different flavors and then freeze them into logs and store. When you have last-minute guests or just feel like baking something quick you can remove them from the freezer, slice, and bake!
Ingredients
- 3/4 softened unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 tablespoons chopped dried apricots
- 2 tablespoons chopped fresh rosemary
Instructions
In a large bowl mix the softened butter until creamy. In a smaller bowl combine the flour, salt, and baking powder. Stir in the apricots and rosemary. Slowly mix in with butter until dough begins to form. Place the dough onto plastic wrap and shape into a log that is approximately 2 inches in diameter. Wrap in the plastic wrap and place in the freezer for a minimum of 20 minutes.
Preheat your oven to 375 degrees. Remove dough from the freezer and slice into 1/2 inch thick rounds. Bake for 12-15 minutes or until shortbread is golden brown. Cool them completely on the baking sheets before transferring to an airtight container.
~Melissa
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