A savoury shortbread recipe that is perfect as an appetizer. Rosemary, and dried cranberries are baked into the shortbread which is then brushed with an orange glaze.
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 16cookies
Ingredients
1 1/4cupflour
3tbspsugar
2tspfresh rosemaryminced
1/8tspcayenne pepper
1/2cupbutter
1/4cupdried cranberriesminced
1/3cupicing sugar
2-4tsporange juice
Instructions
In a large bowl, mix the flour, sugar, rosemary, cranberries and cayenne. Using two knives, a fork or a pastry cutter, mix the butter into the dry ingredients. This cookie dough should be quite crumbly.
On an ungreased cookie sheet or round baking stone, press the dough together and form a circle that is about 8 inches in diameter.
Bake the shortbread in a 325F oven for 25-30 minutes. You should notice that the shortbread is just beginning to brown on the outer edges.
Cut the shortbread into the 16 wedges and let cool.
Stir together the icing sugar and orange juice to form a glaze. Brush the glaze on the shortbread.