Ingredients
- 1 cup of Unsalted Grassland Butter
- 2 cups of all-purpose flour
- 2/3 cup of granulated sugar
- 1 teaspoon of kosher salt
- 1 tablespoon of finely chopped rosemary
- 1 teaspoon of turbinado sugar
Instructions
- Preheat oven to 325 degrees. Grease an 11-inch tart pan with removable bottom.
- In food processor, pulse flour, sugar, rosemary, and salt until combined.
- Add butter to mixture and pulse the processor in 5-10 second intervals. Mixture will have the appearance of white sand. Continue until large crumbs form.
- Once large crumbs form and there is no flour at the bottom of the bowl, place mixture into prepared pan. Press the dough in the pan firmly to create a clean, even surface.
- Sprinkle with turbinado sugar.
- Bake for 35-40 minutes. Check during baking, for a deep golden brown color to form.
- After baking, transfer shortbread to work surface and cut into wedges.
Notes
Store in airtight container.
