I LOOOOVVVVVEEEEE Bon Appétit magazine. I flip through the pages imagining myself whipping up the dishes in a cute festive outfit without ever breaking a sweat. Reality is what keeps me at bay. I love to bake, but rarely do so, due to two simple reasons:
1. I can’t follow directions.
2. I am a professional mess maker… food on the walls type of mess.
However each holiday season a recipe from Bon Appétit awakens the inner Martha in me. I set off ready for bake-aggedon whisk in hand.
This year the recipe that caught my eye was their spin on a shortbread cookie. I love the idea of marrying savory with sweet. Somehow I feel like the savory makes it not so bad. Yes, and apparently I can add to that list– lying to myself.
- 1 teaspoon caraway seeds
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2 pieces
- 1/2 cup granulated sugar
- 1/4 cup powder cup
- 1/2 teaspoon kosher salt
- 2 1/2 cups all-purose flour
- 2 teaspoon finely chopped fresh rosemary, plus whole leaves
- 1 large egg, beaten to blend
- coarse sanding sugar (for sprinkling)
- 1/4 cup Happy Hemp seeds, raw
- Preheat over to 350 degrees.
- Toast caraway seeds in dry skillet over medium high heat, stirring occasionally, until fragrant. approx 2 min. Coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat butter, granulated sugar, powder sugar and salt until very light and fluffy, 7 to 10 min.
- Reduce speed and add flour, caraway, 2 tsp. chopped rosemary, 1/4 cup Happy Hemp seeds; mix just to combine. Dough will look shaggy and a little dry.
- Press dough into two 8″ diameter cake pans.
- Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
- Bake shortbread for about 20 to 25 min.
- Let cool on a drying rack before cutting and serving.