It’s National Shortbread Day!
Not just for holidays…
The Menu Shoppe discovers a pithy seasonal find…
Plus some luxe ready-made treats.
Rosemary Shortbread Cookies
1 1/2 cups unsalted butter
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons white sugar for decoration
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size.
Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
OR the simplicity of ready-made.
This selection from San Francisco’s Teacake Bake Shop…touting their goodies as “diminutive bites of pure delight”.
Coffee Tea & Spice Collection: featuring unique flavors as Espresso Chocolate, Lemon Earl Grey, Chai, and Cinnamon Sugar. These showcase shortbreads are individually sealed per flavor and nestled inside a signature gift box.
Vanilla Bean heart shortbread iced by hand and so perfect for your Valentine tea.
All confections from The TeaCake Bake Shop arrive in a signature gift box — reusable as a tea chest.
If it’s on the menu…the Menu Shoppe has it covered.
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