Rosemary Shortbread

Simple, buttery, tender bites of shortbread heaven.

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

Directions:
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.

NOTE: Store in airtight container.

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