Last night I was paging through a 2006 Christmas Cookies issue of Better Homes and Gardens and discovered a section on savory cookies. I wanted to share something different from the usual sweet recipes featured in the 24 Days of Christmas Baking, so I tried a shortbread flavored with rosemary and dried cranberries.
The shortbread in the magazine contains very little sugar and is finished with an orange glaze after baking. As I mixed the dough, my partner asked, “Do I smell rosemary?” — a reminder that this is more of an appetizer-style cookie than a typical dessert.
When the shortbread came out of the oven we both agreed it’s not an ordinary sweet treat. The original recommendation was to serve these as an appetizer alongside a fruity red wine like Pinot Noir or Shiraz, and they would also pair nicely with a selection of cheeses. We enjoyed them so much they probably won’t last until Christmas.
The recipe suggests baking the shortbread on a cookie sheet, but I prefer a baking pizza stone for shortbread. When using the stone I added a bit more oven time; the stone gives a great texture and even browning. Delicious — I’ll definitely make this savory shortbread again.
To shape the dough, press it into an 8-inch circle on an ungreased cookie sheet or baking stone, scallop the edges, then cut into 16 wedges before baking. I baked mine at 325°F for 25–30 minutes; if you use a pizza stone you may need to add a few extra minutes. Let the shortbread cool before glazing.
Rosemary Cranberry Shortbread
Ingredients
- 1 1/4 cup flour
- 3 tbsp sugar
- 2 tsp fresh rosemary minced
- 1/8 tsp cayenne pepper
- 1/2 cup butter
- 1/4 cup dried cranberries minced
- 1/3 cup icing sugar
- 2-4 tsp orange juice
Instructions
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In a large bowl, combine the flour, sugar, rosemary, cranberries and cayenne. Cut the butter into the dry ingredients using two knives, a fork, or a pastry cutter until the mixture is crumbly.
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On an ungreased cookie sheet or round baking stone, press the dough into a circle about 8 inches in diameter.
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Bake in a 325°F oven for 25–30 minutes, until the outer edges are just beginning to brown. If you use a pizza stone, you may need a few extra minutes.
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Remove from the oven, cut into 16 wedges, and allow to cool.
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Whisk the icing sugar and orange juice together to make a glaze, then brush it over the cooled shortbread wedges.