Rosemary Shortbread

This is not your typical shortbread cookie. These are a bit savory and a just sweet enough to enjoy with a good cup of coffee.


1 tsp Caraway seeds
1 cup (2 sticks) chilled unsalted butter, cut into 1/2″ pieces
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 tsp salt
2 1/2 cups flour
2 tsp finely chopped fresh rosemary
1 egg, beaten
Coarse sugar


Toast caraway seeds over medium-high heat until fragrant tossing occasionally. Coarsely chop and set aside.

Using an electric mixer on high, beat butter, granulated and powdered sugar and salt until very light and fluffy (about 7-10 mins). More air in the butter is better for tender cookie.

Reduce speed and add flour, caraway seeds and rosemary. Mix just enough to combine.

Press dough into 2 8″ diameter cake pans. Brush with egg, sprinkle with coarse sugar and some rosemary.

Bake until golden brown for about 20-25 mins. Remove from oven and place on a wire rack until cool. Turn out and cut.