Pastry Chef Megan Driscoll (of Eat Sweets Pastry in Westwood, Los Angeles) whips up an easy-to-do winter shortbread recipe using rosemary and cherries. These cookies are a perfect start to a morning with coffee or as dessert for an evening by the fireplace. They are surely one of our favorite shortbread recipes to date. Be sure to share photos of your shortbread on Instagram if you decide to try!
- 1C Butter, softened
- 2C AP Flour
- 1/2 C Confectioners Sugar
- Pinch Sea Salt
- 1T Fresh Rosemary or to taste
- 3/4 C Dried Tart Cherries, chopped
Combine fresh rosemary and confectioners sugar in the bowl of a food processor; pulse until rosemary is broken up into tiny specs and sugar takes on a slightly green hue. In a stand mixer, cream butter until light and fluffy. Add rosemary-sugar, continue creaming for one minute. Add flour and salt, mixing until dough comes together. Add chopped dried cherries.
Turn dough onto a floured surface and roll out to 1/2" thick. Cut out and chill for at least an hour. Lightly brush cookies with water and sprinkle with crystal sugar. Bake at 350 until edges start to brown slightly, approximately 10 minutes. Shortbread can be frozen or stored for up to 3 weeks in an airtight container.