Festive Rosemary and Toasted Caraway Shortbread

I don’t know about you but if I don’t know how I accomplished my Christmas shopping before the internet. This year has definitely gotten away from me and I can’t seem to get back on track. Thank goodness for Amazon prime 2 day free shipping. Today I decided to take a breather and just enjoy the little things around me. The smell of our fresh Christmas tree, the lights, and our neighbor's outdoor home decorations. (My sister gave me a few veggie ornaments, see above.)

The recipe today is a sweet and savory shortbread. It is laced with rosemary and toasted caraway seeds and then topped with a touch of sanding sugar. The savory and sweet notes offset each other perfectly and the more crispy parts along the edges were my favorite. I think that this is a very sophisticated and festive baked treat and I will be making this again, freezing it and then baking it a few hours before guest arrive. Next time I might try fresh thyme and lemon zest, I can see so many possibilities.

Ingredients:

1 teaspoon caraway seeds
2 sticks chilled butter (cut into 1/2 inch pieces)
1/2 cup regular sugar
1/4 cup powdered sugar
1/2 teaspoon salt
2 1/2 cups all-purpose flour
2 teaspoons fresh rosemary (fined chopped)
1 inch sprig rosemary, leaves removed whole to sprinkle on top
1 large egg (beaten to blend)
Turbinado or sanding sugar (for sprinkling on top)

To Prepare:

Preheat oven to 350°. Prepare two-8: diameter cake pans with butter and then dust with a sprinkling of flour. Set aside.

In a small dry skillet over medium-high heat toast caraway seeds, tossing occasionally about 2 minutes. Set aside.

Using an electric or stand mixer add sugars and butter together and mix until light and fluffly. Recipes reads 7 to 10 minutes. I mixed the entire 10 minutes, stopping long enough to quickly push down the sides.

Reduce the mixer to low and add flour, caraway seeds and rosemary, mix until just combined. Dough will not look perfect. Pat dough into a oblong ball and then cut in half. Press dough into each pan using your fingers and the back of a large spoon. Brush with egg and then sprinkle with turbinado or sanding sugar and top each with the whole rosemary leaves.

Bake until shortbread is golden brown on top 20 to 25 minutes. Transfer pans to wire rack. After pans have cooled, turn out gently. Cut into slices. Enjoy!

Recipe had been slightly adapted from Bon Appetit, magazine, December 2013.