a twist on a classic shortbread for the holiday season
I grew up eating cookies around the holidays that were made by my Scottish grandmother. She had a knack for making awesome baked goods. She wasn't a great savory cook, but I learned how to bake proper sweets from her.
Christmas was the time of year when she would make her classic Scottish shortbread. It was the bomb! So buttery and crispy and crunchy. We would have it with a cup of tea in the afternoon.
In her recipe she would use rice flour, which made the dough crunchy and delicate. In this recipe I've added a few extra things to make it a bit more playful. You can add these little yummy morsels to the next cookie platter you have to make. Happy Baking!
Cookies:
1.5 cups unsalted butter, softened
1 cup sugar
1 zest of a whole lemon
1 zest of whole clementine
5 sprigs finely chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon vanilla
2 1/2 cups all-purpose flour
1 cup rice flour
Directions
-Preheat over to 375F
-Line a 1 inch deep baking container with parchment paper
-Using a food processor, pulse the sugar with the lemon zest and rosemary until well combined
-Remove 2.5 tablespoons of the sugar mixture and reserve on the side
-Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined
-Add the flour, about 1 cup at a time, pulsing to combine after each addition ( you may need to scrape down the sides and use your hands) Continue to pulse until a dough comes together
* the dough will be very soft
-Put the dough into the prepared baking pan and press in so the dough is flat and level on all sides
-Poke the dough with a fork and sprinkle it with the reserved sugar
-Bake until the top is golden and the edges look crunchy (about 25 to 30 minutes). The top should be slightly firm
-Let the dough fully cool and then remove the cookie onto a cutting board
-Using a serrated knife, cut cookies into small rectangles
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