November 11: Lemon Rosemary Shortbread

Lemon Rosemary Shortbread

Ingredients:
3/4 cup (3.4 oz) all-purpose flour
1/3 cup granulated sugar
2 tablespoons rice flour
1/2 tablespoon lemon zest
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
6 tablespoons (3 oz) butter, cut up and room temperature
1/2 teaspoon vanilla extract

1. Grease an 8-inch round metal cake pan and set aside.
2. Combine the flour, sugar, rice flour, lemon zest, rosemary, and salt in a food processor and pulse to mix. Add the butter and pulse until the mixture is coarse. Add the vanilla and pulse to mix. Place the dough on a flat surface and shape into a ball. Press into the prepared pan cake pan and poke holes in the top with the tines of a fork. Chill the dough in the pan for 1 hour or until ready to bake.
3. Preheat the oven to 300 and place a rack in the center.
4. Bake for 38-42 minutes, or until set. Let cool in the pan for 5 minutes. Cut into 12 wedges while still warm, then let cool completely in the pan.

Addition of butter

Addition of vanilla

Thoughts: I don't own a 8 inch metal cake pan so I used a 8 inch square glass pan. I also hate things that require the use of zest. I don't know why I had to shape the dough into a ball because then I just flattened it into the pan. Maybe it would make more sense if I had the right pan...I dunno.  The smell of lemon and rosemary is very pungent so much that Patrick only put the piece near his mouth and knew he didn't want to bite down. I thought it was ok but I'm not crazy about lemony stuff.