This salted rosemary shortbread will knock your socks off

RECIPE OF THE MONTH
NO KID HUNGRY

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Bakers, start your ovens! This recipe of the month
is a keeper. Plus, it's just in time for the holidays, so be
sure to make a batch of these cookies for your loved ones!

Shortbread

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LISA LUDWINSKI'S SALTED ROSEMARY
SHORTBREAD

Makes 30 cookies

Ingredients

*

2 cups all-purpose flour

*

1/2 teaspoon kosher salt

*

1 cup (2 sticks) unsalted butter, at
room temperature

*

1/2 cup powdered sugar

*

2 tablespoons finely minced fresh
rosemary

*

Flaky sea salt, for sprinkling tops

Method

1.

In a medium bowl, whisk together the
flour and kosher salt. Set aside.

2.

Place the butter, powdered sugar, and
rosemary in the bowl of a stand mixer fitted with the paddle
attachment and cream on medium speed for about 3 minutes, until very
smooth with no visible chunks of butter.

3.

Use a silicone spatula to scrape down
the bowl, then add the flour and salt mixture and mix until just
combined. Remove the dough from the bowl and shape into a square pack,
about 1/2 inch thick. Wrap in plastic wrap and refrigerate for
40 minutes. You can mix the dough up to 2 days in advance and store it
in the refrigerator until 1 hour before you intend to roll out the
dough. Alternatively, you may freeze the dough for up to 3 months,
then let it thaw in the refrigerator overnight before proceeding with
the recipe.

4.

Preheat your oven to 350F. Line two
baking sheets with parchment paper.

5.

Remove the dough from the
refrigerator, unwrap it, and place on a lightly floured surface. Use a
rolling pin to roll the dough to 1/4-inch thickness. Cut out
2-inch shapes with your favorite cookie cutter and carefully transfer
them to the parchment-lined baking sheets. Gather the scraps and form
into another 1/2-inch-thick square, then reroll and cut more
cookies. Repeat until you have no scraps left. Top each shortbread
with a few flakes of sea salt.

6.

Place the baking sheets in the oven
and bake for 16 to 18 minutes, until the edges are just slightly
golden.

7.

Remove the baking sheets from the oven
and transfer the cookies to wire racks to cool completely. Store in an
airtight container at room temperature for up to 1 week.

DIAMONDS IN OUR EYES

We stamp our shortbread cookies out with a
2-inch fluted square cutter, and we use a tiny diamond cutter to cut a
shape from the center. You can bake the tiny diamonds on a separate
baking sheet, as they will not need as much oven time. This is a
pretty specific look and has almost zero effect on how delicious the
cookies taste. Feel free to use the cookie cutter of your choice. Keep
in mind that using a cutter that is larger or smaller than 2 inches
will change the yield, and you'll also likely need to adjust the
baking time by 1 to 3 minutes.

Reprinted with permission from Sister Pie,
copyright 2018. Photography by E. E. Berger. Published by Lorena
Jones Books, an imprint of Penguin Random House.

Meet Lisa Ludwinski

Lisa is the proprietor of
Sister Pie, a renowned bakery
located in Detroit, MI. It
took talent and a whole lot
of grit to launch Sister Pie.
The enterprise began in her
parents' kitchen, but
Lisa's pastry acumen
caught on and she was soon
looking for a commercial
space. She sought and won a
$50,000 award for local
entrepreneurs and then held a
dance-a-thon to raise the
rest of her starting capital.
The rest is history.

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