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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!
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LISA LUDWINSKI’S SALTED ROSEMARY SHORTBREAD
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Makes 30 cookies
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Ingredients
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2 cups all-purpose flour
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1⁄2 teaspoon kosher salt
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1 cup (2 sticks) unsalted butter, at room temperature
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1⁄2 cup powdered sugar
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2 tablespoons finely minced fresh rosemary
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Flaky sea salt, for sprinkling tops
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Method
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1.
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In a medium bowl, whisk together the flour and kosher salt. Set aside.
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2.
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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.
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3.
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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.
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4.
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Preheat your oven to 350°F. Line two baking sheets with parchment paper.
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5.
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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.
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6.
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Place the baking sheets in the oven and bake for 16 to 18 minutes, until the edges are just slightly golden.
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7.
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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.
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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.
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Reprinted with permission from Sister Pie, copyright © 2018. Photography by E. E. Berger. Published by Lorena Jones Books, an imprint of Penguin Random House.
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Meet Lisa Ludwinski
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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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