Salted Rosemary Orange Shortbread Cookies From Alexis deBoschnek
Get ready with Alexis deBoschnek for a holiday cookie swap! Alexis shares her secret to baking perfect shortbread and thats finding the right balance of three key ingredients—sugar, flour, and Kerrygold butter.
Photo by Alexis deBoschnek
In partnership with Kerrygold
INGREDIENTS
Makes 12 cookies
- ⅔ cup plus ½ teaspoon granulated sugar
Zest of 2 oranges (about 1 tablespoon)
1 sprig fresh rosemary, needles removed (about 1 tablespoon) roughly chopped
2 sticks unsalted Kerrygold butter
¼ teaspoon kosher salt
2¼ cups all-purpose flour, plus more for dusting
½ teaspoon flaky salt
METHOD
Line a 9-inch springform pan with parchment paper.
Add ⅔ cups of sugar, orange zest, and rosemary to a medium bowl and use your hands to rub until infused, about 1 minute.
Add the butter, infused sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl. Alternatively, this can be done in a large bowl with a hand mixer.
Add the flour and continue mixing until a crumbly dough forms, about 1 minute.
Transfer the dough to the parchment paper-lined baking dish and use a measuring cup to press into an even later. Place the baking dish in the refrigerator to chill for 1 hour.
Preheat the oven to 350˚F.
Bake the cookies until the edges become lightly golden brown, about 28 to 33 minutes. Remove the cookies from the oven and immediately use a knife to cut the shortbread into 12 wedges. Immediately sprinkle the cookies with the flaky salt and remaining ½ teaspoon of sugar.
Let the cookies cool in the pan for at least 15 minutes. Remove the springform and let the cookies continue to cool completely before serving.
Reprinted by permission of Alexis deBoschenek
