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Rosemary Shortbread remembers summer

Thursday, November 21, 2002

By Marlene Parrish

Last call to re-pot your herbs from the garden and bring them in for the winter. If you're lucky, they'll last until the holidays. After that, most of them weary of inside dryness and peter out.

While the rosemary is still healthy and green, strip a few twigs and make Rosemary Shortbread. The recipe is from chef Jerry Traunfeld of The Herb Farm near Seattle.

Rosemary Shortbread

  • 2 sticks (8 ounces) unsalted butter, chilled
  • 4 teaspoons finely chopped fresh rosemary
  • 1/2 cup sugar
  • 2 cups (9 ounces) all-purpose flour

Beat the butter, rosemary and sugar together with a paddle in the bowl of a heavy-duty electric mixer until smooth but not fluffy. Add the flour all at once and mix on low speed until the flour is incorporated and begins to form a dough.

Roll the dough out on a floured board into a 12-inch-by-9-inch rectangle 1/4-inch thick. Cut into bars about 3-by-1 1/2-inches and transfer them to a cookie sheet, leaving space between them for spreading. Chill for at least 30 minutes.

Preheat the oven to 300 degrees. Bake the cookies for 22 to 25 minutes, or until a light sand color. If they brown, they will be overbaked.

Cool on the pan and store in an airtight container. Makes 24.

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