Salted Rosemary Citrus Shortbread

I usually make this recipe at Christmas time. Something about shortbread, rosemary and the lovely citrus fruits that are in season this time of year call to mind the holidays. Changing the citrus used actually can make this more seasonal. I typically use grapefruit during the holiday; something about it really goes with the salt, rosemary and buttery shortbread. But orange will work in a pinch, and lemon is great in the summer. Recently, I used a tangerine and it was delightful. Avoid lime – lime does not pair well with rosemary in this cookie.

Salted Rosemary Citrus Shortbread

Savory Sweet Shortbread with a herbacous, citrus twist
Prep Time 30 mins
Cook Time 30 mins
Course Dessert
Cuisine Italian
Servings 12

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing bowls
  • Tempered glass baking 8 X 8 inch baking pan

Ingredients
  

  • 1 1/2 cup Unbleached All-Purpose Flour
  • 1/3 cup Cake Flour You can substitute Rice Flour but it changes the texture.
  • 1/2 tsp Kosher Salt
  • 2 tbsp Fresh Rosemary, fine chopped
  • 1 cup Unsalted Butter, room temperature
  • 1/2 cup Granulated Sugar
  • 1 tbp Citrus Zest Grapefruit, Orange or Lemon, omit Lime
  • 2 tsp Turbinado Sugar
  • Flakey Sea Salt Recommend Maldon brand

Instructions
 

  • Zest citrus of choice, finely chop fresh rosemary. Measure out ingredients.
  • Line a 8 X 8 inch baking dish (preferrably glass) with parchment paper, leaving a bit of overhang for easy handling.
  • Whisk together flour, cake flour, rosemary, and salt, set aside.
  • In a stand mixer, or a bowl with a hand mixer, combine the butter, granulated sugar and citrus zest and beat on medium high speed until light and fluffy. Scrape down bowl as needed.
  • Add flours, rosemary and salt mixture. Beat on low speed until crumbly, then increase speed and mix until well combined.
  • Transfer dough to the prepared pan. I do this in scoops, using an ice cream scoop and placing them strategically in the pan to evenly distribute. Use a spatula, or your hands 🙂 to press dough evenly into the pan. Smooth the top with a spatula, and transfer to the refrigerator. Chill 1 hour until firm.
  • Preheat oven to 375 degrees F.
  • Remove shortbread from the refridgerator and prick with a fork all over. Sprinkle evenly with the turbinado sugar adn then sprinkle on the flakey sea salt to taste. Go easy on the sea salt to prevent over salting, but let it shine.
  • Bake @ 375 degreees for 30 -35 mjutes until golden brown around the edges and the surface is lightly golden brown.
  • Remove from oven and cut into 1 X 2 inch pieces while the short bread is still in the pan. Let rest for approximately 10 minutes, and then lift the shortbread out of the pan using the parchment paper overhang as handles, and place on a cooling rack to finish cooling.
  • Separate cookies when completely cooled. Use a sharp knife to retrace cut marks if necessary.

Notes

Cookies can be baked and cut, and stored in an airtight container for up to 3 months.  You can also freeze cookies for up to 3 months if desired.  

Holiday Wassail

A Wassail is mulled punch, made from a variety of fruits and juices. There is much tradition and history around wassailing, as a ritual to chase evil spirits from cider trees, ensuring a fruitful harvest the following season.

It has become a tradition in our home to have a Wassail simmering on the stove during holiday gatherings or visits from family during the late fall and winter months. We also make it anytime someone has a cold – it packs a Vitamin C punch and chases away the chill. All the best scents of the holiday season simmering on the stove…

Holiday Wassail

Warm and spicy cider based wassail with citrus, cranberry and pineapple.
Course Drinks
Cuisine American
Servings 3 Quarts

Equipment

  • Stock Pot
  • Large Tea Ball or Cheese cloth, recommended but optional

Ingredients
  

  • 1/2 gallon Apple Cider Organic, Fresh Pressed is best
  • 1 cup Orange Juice
  • 1 cup Cranberry-Pineapple Juice or 1/2 cup of each
  • 1 cup Cranberries Fresh or Frozen Whole
  • 1 each Orange, sliced in rings seeds removed
  • 1 each Red Apple, sliced in rings seeds removed
  • 1 each Lemon, sliced in rings seeds removed
  • 3 tbsp Mulling spices use your favorite blend, or see recipe notes

Instructions
 

  • Wash all fruits thoroughly, slice and seed.
  • Combine all juices and fruits in a 6 quart stock pot.
  • Place mulling spices in a large tea ball or wrap in cheese cloth tied with a string.
  • Add mulling spices to stock pot with fruits and juices.
  • Over medium heat, bring to a low boil and reduce heat to a simmer.
  • Allow wassail to simmer for 30-45 minutes.
  • Serve piping hot in mugs or Irish Coffee glasses. Garnish with cinnamon stick and additional fruit if desired.

Notes

If you do not have a favorite mulling spice, you can replace the mulling spices 3-4 cinnamon sticks, a teaspoon of whole cloves, a 1/2 teaspoon of allspice and a slice of fresh ginger.   
Use of a tea ball or cheese cloth is optional.  Spices can be added directly to the juices if these are not on hand. 
Recipe can easily be doubled for larger gatherings, use an 8 quart stock pot if doubling the recipe. 
Leftover Wassail can be strained of fruits and spices and stored in a glass jar in the refrigerator for several days.  Reheat individual servings as desired.  
Keyword Allspice, Apple, Cider, Cinnamon, Clove, Cranberry, lemon, orange, Pineapple