Rosemary and Blood Orange Shortbread

Source: Jen Musty, Batter Bakery

Recipe Type: | Seasons:

This recipe was demonstrated for CUESA’s Market to Table program on March 2, 2013.

Yields approximately 50 mini shortbreads

¾ pound unsalted butter, room temperature
6 ounces granulated sugar
2 tablespoons blood orange zest (regular orange zest may be substituted)
1 teaspoon vanilla extract
14¾ ounces all-purpose flour
¾ teaspoon kosher salt
3 tablespoons finely chopped rosemary


1.    Preheat oven to 375˚F. In the bowl of a stand mixer, cream the butter, sugar, zest, and vanilla until light and fluffy. Scrape down the sides of the bowl with a spatula.

2.    In a separate bowl, combine the flour, salt, and rosemary. Add them to the butter mixture in two additions, mixing only until combined.

3.    Gather the dough together into a ball and turn it out onto a floured work surface. Pat it into a rough rectangle, flouring your hands as needed.

4.    Roll the dough out to ¼ inch thick. Cut it using a cookie cutter or knife. Re-roll the scraps only once. Transfer the cookies to a parchment-lined sheet pan, spacing them 1 inch apart.

6.    Bake the cookies until golden around the edges and no longer soft to the touch. Allow to cool and serve. Wonderful as an accompaniment to tea or ice cream.

Farmers Market Ingredients