I have a confession. I like my shortbreads slightly brown. I like all my cookies slightly brown in fact. I love the almost burnt parts of many foods that include, but are not exclusive to:
- the edges of lasagna
- the cheese that's spilled outside a grilled cheese and burnt onto the pan
- the crispy bits at the bottom of the rice pan
- the burnt pizza bubbles on thin crust pizza
- burnt marshmallows! Just light that shit on fire and stick in my mouth. (that's what she said.)
- Sugar! By that I mean creme brulee. Best. Dessert. Ever.
- French fries! Extra crispy = extra delicious.
So, just a heads up that you can bake these for a couple minutes less if you prefer your shortbreads all unison and cream coloured.
The best part about these cookies are that they're savoury cookies instead of sweet. The piney-ness of rosemary, crunches of sea salt and a hint of olive oil. They're most savoury cookies I've ever made. And it made me realize how much I had been missing out on. These are so so addicting and after handing out a few to friends, I've already been asked for the recipe twice. They're like that boyfriend or girlfriend that comes along and at first you're like, “I dunno, maybe. They're really not my type." But then you try it out and can't get enough of them. You never knew what you were missing but now that you know and understand them, you wonder how you ever lived without them. They're meant to be.
ROSEMARY OLIVE OIL SHORTBREAD COOKIES
inspiration: Her name is Sonya and two years ago she gave me a homemade rosemary shortbread cookie and my life was changed forever.
the feels: salty, buttery + crumbly.
eat with: tea (must dunk!), marmalade, Terry's chocolate orange, much coffee and good book or paper.
might like if you're into: crossword puzzles,the Scottish Highlands, fresh herbs, A Christmas Carol (my favourite version is The Muppets)
makes approximately 25 cookies || prep time: 15 mins // rest time: 3 hours // bake time: 15 min
- 225 g unsalted butter, room temperature
- 1 cup icing sugar, sifted
- 1 + 3/4 cup unbleached all-purpose flour, sifted
- 1/4 cup extra virgin olive oil
- 1 + 1/2 tsp fresh rosemary, finely chopped
- 1 + 1/4 tsp coarse sea salt
- Add butter to bowl of stand mixer and attach flat beater (or use hand mixer). Beat butter on low until smooth (about 1 to 2 minutes). Add sugar, rosemary and salt; beat for another 1 to 2 minutes until combined. Scrape down sides of the bowl and beat again on high until fluffy (about 5 minutes more).
- Add flour and mix on low until the dough begins to come together. Beat for another minute.
- Make dough into a ball, place on lightly floured surface. Place plastic wrap on top and roll with rolling pin into a large rectangle 1/2 inch thick. Wrap dough in plastic wrap and refrigerate until firm (3 hours to 5 days).
- Preheat oven to 350°F. Cut the dough into 1 inch square and place on parchment lined baking sheet. Add leftovers pieces back together to roll and cut more cookies. Bake until edges are golden, around 15 minutes (or less time if you like all white shortbreads).
- When cookies come out, brush with olive oil immediately. Let cool for a few minutes then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 7 days or freeze for up to a month.
Recipe from A Life Well Lived.