Rosemary Hazelnut Brown Sugar Shortbread

Finely minced rosemary lends a sophisticated flavor to this buttery cookie. If you can’t find pre-roasted hazelnuts, place them in a single layer on a cookie sheet and toast in a 350 degree F oven for 10 to 12 minutes. Wrap nuts in a clean kitchen towel and rub them together to remove most of the skins.

Erica Policow

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African

Cookie

Easy

Ingredients

1 cup unsalted butter		1/2 teaspoon salt
3/4 cup light brown sugar		1 teaspoon rosemary, finely minced
1/4 cup finely chopped roasted hazelnuts		1 teaspoon vanilla
2 cups flour

directions

Prep: 15 min Total: 60 min

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1
With an electric mixer, cream the butter and light brown sugar until smooth. Mix in the hazelnuts.
2
In a small bowl, whisk together the flour, salt and rosemary. With the mixer running on a low speed, slowly add half of the flour mixture; mix in the vanilla. Slowly add the remaining flour mixture and mix until dough comes together and is no longer crumbly.
3
Form the dough into a 14-inch log on a large piece of parchment paper and roll up, twisting the ends to secure. Freeze dough for 30 minutes.
4
Remove dough log from freezer and preheat oven to 350 degrees F. When the log has softened slightly (about 5 minutes on the counter), roll it on the counter to round out any flattened edges. Unroll the parchment and slice the log into 1/4-inch-thick rounds. Transfer cookies to parchment-lined baking sheets and bake 14 to 17 minutes, rotating the racks halfway through cooking, until cookies are very lightly browned around the edges. Remove from oven and transfer cookies to a rack to cool completely.

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Rosemary Hazelnut Brown Sugar Shortbread

Ingredients

directions