We have rosemary in our front garden. It’s mostly for decoration but it smells great (and if you brush up against it – even gently – you will absolutely smell like rosemary). I’ve used it a couple times for things like Thanksgiving dinner, but I decided it was time to find some new uses of it rather than just look pretty.
I’m not sure these are actually a “dessert” because they’re more savory than sweet. But they are shortbread and they do have some sugar, so I’m counting them.
Ingredients
- 2 cups flour
- 2 T fresh rosemary, finely chopped (maybe also some full leaves for garnish at the end)
- 1 ½ t salt, separated
- 2/3 cups + 1 T sugar, separated
- 1 cup butter, brought to room temperature
Instructions
Line an 8” or 9” square pan with aluminum foil, spray with non-stick spray and set it aside.
In a small/medium bowl put the flour, chopped rosemary and ½ t salt and set that aside as well.
In a larger bowl add 2/3 cups of sugar and the butter and mix until smooth – maybe 3-4 minutes.
Put the mixer on low and slowly add the dry mixture. Mix until everything is combined and the dough is sticky and clumpy. Note that this will not look like bread or cookie dough or anything like that – it won’t be smooth.
Spread your dough into your prepared pan and pierce it with a fork. Really go at it – get a lot of holes in there.
Sprinkle the remaining 1 T sugar and 1 t salt evenly over the top, along with some full leaves for garnish.
Bake at 350 for about 35 minutes, or until the shortbread is a nice golden brown.
Take the pan out of the oven. Let the shortbread cool in the pan for about 5 minutes then lift the whole thing out by the aluminum foil and move to a cutting board to cut into bars. Finally, move to a wire rack to cool completely.
When you’re done you’ll have a delicious salty/sweet treat!
Ugly Desserts 