DIY Recipe: Rosemary Shortbread - Gardenista
I met Blue Bottle Coffee pastry chef Caitlin Freeman when the founder of the wildly successful Miette bakery and sweets shop in San Francisco came to Heath Ceramics to sign her book, The Blue Bottle Craft of Coffee. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Olive Oil and Rosemary Shortbread Scrape down the sides of the bowl, then add the flour. Gather the dough into a ball, transfer to a piece of plastic wrap, cover with a second piece of plastic wrap, and flatten to form a rectangle measuring 7 by 10 inches (18 by 25 centimeters) and about 1/2 inch (1.3 centimeters) thick. The recipe calls for the shortbread to be cut into rectangles, but I had round biscuit cutters and wanted the cookies the same size. If you want square corners, cut the dough into small rectangles measuring 1 by 2 inches (2.5 by 5 centimeters), and place the cookies on the lined baking sheet, spacing them at least 1 inch (2.5 centimeters) apart. Brush the tops with olive oil as soon as the cookies come out of the oven. Cooled completely and stored in an airtight container, the cookies will keep for up to 3 days.