Rosemary Shortbread Cookies (From Williams Sonoma)
This recipe is from Williams Sonoma. Apparently a woman named Nicole, who was a regular customer of Scopa Restaurant in Healdsburg, CA (which has sadly, closed) brought these cookies to the restaurant, and somehow via that gift, this recipe ended up with Williams Sonoma. It is an amazing cookie, so thank you for you generosity, Nicole!
Servings: 3+ dozen
Ingredients:
2 sticks unsalted butter, at room temperature
1 cup powdered sugar
1 ½ t. finely minced rosemary
1 ¼ t. salt
1 ¾ cup all-purpose flour, sifter
¼ cup extra-virgin olive oil
Chef's Tip: These cookies require 3 hours minimum of chilling time, so you can’t fill your craving for them right away.
Instructions:
1. In a mixer fitted with the flat beater, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar, rosemary and salt and mix until well-combined, another 1 to 2 minutes.
2. Using a rubber spatula, scrape down sides of bowl. Increase the speed to medium and continue mixing until mixtures is fluffy and lighter in color about 5 minutes.
3. Scrape down bowl again and add flour. Mix on low speed just until the dough starts to come together. Scrape down bowl once again and mix on low speed for 1 more minute.
4. Gather dough into a ball and place on a large piece of plastic wrap placed over a rimless cookie sheet that will fit in your fridge. Cover with a second piece of plastic wrap and, using a rolling pin, roll into a 7 x 10” rectangle about ½” thick.
5. Wrap tightly in plastic wrap and refrigerate until firm, at least 3 hours and up to 5 days.
6. Preheat oven to 350 degrees.
7. Using a sharp knife, cut the dough into 1-inch squares and arrange on a baking sheet about 1” apart. Bake until the cookies are golden around the edges, about 15 minutes, rotating the pan midway through the baking time.
8. As soon as the cookies come out of the oven, generously brush the tops and sides of the cookies with the olive oil. Let them cool on a baking sheet for at least 10 minutes, then transfer to a wire rack and let cool completely before serving. Store in an airtight container for up to 7 days.