Rosemary Cranberry Shortbread

Today’s post is one that may seem unusual. Last night I was looking through the 2006 Christmas Cookies magazine from Better Homes and Gardens and I came across the section on savoury cookies. I wanted to post a cookie that was different from all the others that have been posted on the 24 Days of Christmas Baking.

I found this recipe for a shortbread with rosemary and dried cranberries. It has very little sugar and once baked it is brushed with an orange glaze. I immediately knew I wanted to give this a try. As I was mixing the ingredients, Janna said to me “do I smell rosemary?” Knowing that I was baking a cookie, she was quite perplexed.

After the shortbread came out of the oven and we tried it, we acknowledged that this is not your typical dessert cookie. The magazine recommends this be an appetizer and that it goes well alongside a fruity red wine such as Pinot Noir or Shiraz. Janna and I commented that this shortbread would be great with some nice cheese. We really enjoyed it. This cookie is not going to make it to Christmas!

The recipe calls for baking it on a cookie sheet but I used my Pampered Chef round baking stone. I find the stoneware is perfect for shortbread cookies. Since it was on the stone, I added a little extra time in the oven. Yummers! I will definitely make this savoury shortbread again!

Press the dough on a cookie sheet or baking stone into an 8 inch circle. Scallop the edges and cut it into 16 wedges. Bake it for 25-30 minutes at 325F.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 cookies
Author Steve Cylka

Ingredients

  • 1 1/4 cup flour
  • 3 tbsp sugar
  • 1 1/2 tsp fresh rosemary minced
  • 1/8 tsp cayenne pepper
  • 1/2 cup butter
  • 3 tbsp dried cranberries , minced
  • 1/3 cup icing sugar
  • 1/4 tsp orange zest
  • 2-4 tsp orange juice

Instructions

  • In a large bowl, mix the flour, sugar, rosemary and cayenne. With a pastry blender, cut in the butter. The dough should be crumbly.
  • Stir in the cranberries. With your hands, knead the dough until it starts to come together and you are able to form a ball.
  • On an ungreased cookie sheet or round baking stone, form the dough into an 8 inch circle. With your fingers, make scalloped edges. Using a knife, cut the circle into 16 wedges.
  • Bake the shortbread in a 325F oven for 25-30 minutes. The edge of the shortbread should just start browning. Do not overbake. Let the shortbread rest for a couple minutes.
  • Cut the shortbread into the 16 wedges and let cool.
  • Stir together the icing sugar, orange zest and orange juice to form a glaze. Brush the glaze on the shortbread.

 

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

12 comments

  1. Steve, I love shortbread and this sounds wonderful. Rosemary is one of my favorite herbs, I can’t imagine how well it goes with the cranberries! Happy Thanksgiving!

  2. Now this does sound very interesting! I grew rosemary this year and just put some fresh sprigs in my crisper. I also have a bag of dried cranberries too! Hmmmm! I guess I will be baking again this weekend! Thanks a bunch, Steve!

  3. Fabulous idea! I am a huge rosemary fan and I am always interested in trying something new, this will be perfect for one of our wine tasting parties, thanks for sharing!

  4. Okay, I love love love this idea. I adore shortbread, and am intrigued by the cranberries and rosemary. I am going to try making a gluten free version of these!

  5. I can’t imagine winter holidays without shortbread, I’m so intrigued by your combo, especially the rosemary!
    Thanks for sharing

  6. Looks so yummy,I never thought use rosemary for dessert,great recipe idea.

  7. I’d been toying with the idea of making a savory shortbread–no I have no excuse! Thanks for posting!

  8. Lookin’ good! I love it when shortbread comes in a big round — something about pulling off little slices of crumbly, buttery goodness just gives me the warm fuzzies. 🙂

  9. Rosemary and Cranberry! Mmmm.. that’s something I have to try out. Love the idea. Thanks for sharing.

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