Recipe: The Herbfarm Rosemary Shortbread (using rice flour)

THE HERBFARM ROSEMARY SHORTBREAD

"These cookies are much better two days after they are baked."

1 1/2 cups unsalted butter (3 sticks), at room temperature
2/3 cup sugar
2 tbsp fresh rosemary (or 2 tsp dried rosemary)
2 1/4 cups unbleached all-purpose flour
1/2 cup white or brown rice flour
1/4 tsp salt
2 tsp sugar (for topping, optional)

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and light. Add the sugar; continue mixing until the mixture is fluffy; set aside.

If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.

Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10x14-inch and 1/4-inch thick. Cut cookies into 1 1/2x2-inch rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired.

Bake at 375 degrees F in the center of the oven until they are golden at the edges, 12 to 15 minutes. Remove the cookies from the oven and transfer them to wire racks to cool.

Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week.

Makes 36 cookies
Source: Ron Zimmerman of The Herbfarm, Falls City, WA in Farm House Cookbook by Susan Herrmann Loomis, 1991