Dib Bakes

These crunchy buttery cookies are amazing with an herby but not-too-sweet taste. They come together quickly and are great for sharing!

Recipe

Time: 1 hour

Yield: 12-15 cookies

Ingredients

• 2 cups (240g) all-purpose flour
• ⅔ cup granulated sugar
• 1 tablespoon finely chopped fresh rosemary
• 1teaspoon plus 1 pinch kosher salt
• 1cup (227g) cold butter, cut into 1-inch chunks
• 2 teaspoons dark maple syrup
• Maple sugar for topping (optional)

Instructions

• Heat oven to 325 degrees.
• In a food processor, pulse together flour, sugar, rosemary and salt.
• Add butter, and maple, and pulse to fine crumbs.
• Pulse a few more times just until some crumbs start to come together in small clumps. The dough should not come all the way together nor be completely smooth.
• Line a 13×9 baking pan with parchment paper.
• Sprinkle the dough into the baking pan and smooth until the dough is evenly distributed.
• Bake 35 to 40 minutes or until golden brown.
• Cut shortbread to desired size while warm and then transfer the entire piece of parchment paper to a wire rack to cool.
• Shortbread can be stored in an airtight container at room temperature for several days.

Tips and Tricks

This recipe is adapted from Mellisa Clark’s “Rosemary Shortbread” recipe.

This recipe is highly adaptable! Feel free to add lemon zest or vanilla, sub the maple syrup for honey, or try different herb combinations!

Bake this with me!