It’s National Shortbread Day!

It’s National Shortbread Day!
Not just for holidays…
The Menu Shoppe discovers a pithy seasonal find…
Rosemary Shortbread
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.
Or just in time for Valentine’s Day…
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.
America’s leading source for restaurant menu covers
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