Italian Shortbread

Name: Italian Shortbread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 2 dozen cookies
Ingredients: 1 cup unsalted butter, at room temperature; ½ cup granulated sugar; 1 tsp vanilla; 1 ¾ cups all-purpose flour; 1 tbsp chopped fresh rosemary, (plus more for garnish) or 1 tsp dried rosemary; ½ tsp salt; ½ tsp hot-pepper flakes, optional

Prep Time15 mins
Total Time1 hr 10 mins
Makes2 dozen cookies

A sweet-savoury and subtly spicy treat, this shortbread is the antidote for wrapping rage.

Ingredients

1 cup unsalted butter, at room temperature
½ cup granulated sugar
1 tsp vanilla
1 ¾ cups all-purpose flour
1 tbsp chopped fresh rosemary, (plus more for garnish) or 1 tsp dried rosemary
½ tsp salt
½ tsp hot-pepper flakes, optional

Instructions

Preheat oven to 300F. Grease two 9-in. pie plates. Set aside. In a medium bowl, beat butter until creamy. Gradually beat in sugar and vanilla until well mixed. In a small bowl, whisk together flour, rosemary, salt and chili flakes (if desired). Beat flour mixture into butter mixture until just combined.
Divide dough into 2 portions and spread each in prepared plate. Sprinkle edges with 2 tsp more fresh rosemary (dried rosemary can burn). Bake 45 to 55 min. Slice each disc into 12 wedges while still warm. Store in an airtight container up to 1 week or freeze up to 1 month.

Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.