Rosemary and Toasted-Caraway Shortbread

I make short bread regularly and this is a keeper. To those who find it too dry, just divide the crumbly dough into two pans and press firmly--it will come together. I also recommend resting the dough in the fridge for about 30 min before baking. I used parchment to ensure its release from the pan. Came out beautifully.

• Krista

• Coeur d'Alene, Idaho

• 12/6/2022

I made this to bring to a friends house one afternoon while people were just hanging/chatting/watching football. I had planned to save it for dessert but someone sniffed it out and it got eaten up like chips. People started with one piece, finished it, and then snuck across the room to nibble a second, third, fourth.... It's one of those recipes that impresses even though it's very simple to make. I don't have a mixer, I just have to use a large fork as best I can, but still - not that difficult a project, and very yummy.

• laurenrds

• Brooklyn, NY

• 12/7/2019

This cookie recipe is always a big hit with my friends and family. Really a unique flavor combination. Delicious!

• scottyb

• Los Angeles

• 9/6/2019

Made it at Christmas and again for a fund-raiser -- big hit! The flavours are all subtle and play nicely off each other -- sweet and savoury perfection. I found the dough didn't quite make 2 x 8" pie plates, the second time around I made one thicker pie plate instead of two very thin. Both times I had to bake a little longer, the thicker one was more pleasing to look at and less crumbly on cutting into wedges. This is a go-to now for me -- I usually make a brown sugar shortbread with orange zest -- very pleased to find the recipe. I don't have an electric mixer and found a fork, per my sister-in-law's suggestion, cut the butter and sugar nicely AND I didn't switch to a wooden spoon to mix the dry ingredients. So take heart if you're like me and are skeptical of recipes requiring mixers!

• Anonymous

• Calgary, Alberta

• 2/5/2017

I made this and baked one/froze the dough for the second - (flattened to fit the 8" cake pan). The first one I baked according to directions and it was too dry and crumbly. I took the one from the freezer and let it thaw for a while. Then baked and started checking it at 15 minutes and probably went to 25 minutes. This one was puffier, less crumbly, and more tender than the first....

• wspoon

• Memphis

• 2/22/2015

绝对美味,适合鸡尾酒会或佛r a slightly savory dessert. deceivingly dry dough.. don't let that stop you - divide crumbly mixture between two 8 inch pans.. darker, nonstick pan worked better than lighter pan.. line pan with parchment for easy removal.

• simonzee

• Belmar, NJ

• 12/24/2014

Fabulous! Just the perfect amount of rosemary and caraway notes (and sugar) in the pastry. A very sophisticated shortbread that pairs well with berries or fruit for dessert.

• jsbjk

• Winnetka, IL

• 12/6/2014

I made this exactly as the recipe was written and it was heavenly! The rosemary and caraway flavors offset the sweetness perfectly. It also looked exactly like the picture in the magazine! I wish I had taken a picture:). I was glad for the tip regarding beating the sugar and butter for a long time. I think this was the key to making the shortbread so tender and light.

• xmax2

• Cincinnati, OH

• 1/5/2014

Forgot to put the 4 forks in!

• doctormaria

• Gathersburg, MD

• 12/15/2013

I made this recipe to serve along with a luncheon today for a lady's cookie exchange. It was so yummy! My boys loved this recipe. I did not change a thing. It was delicate and what a wonderful flavor with the caraway and rosemary. Very festive! I am making for gifts for Christmas.

• doctormaria

• Gaithersburg, MD

• 12/15/2013

Too dry. Use 2 cups of flour instead of 2 1/2.

• shannonstoney

• 12/9/2013