This is a great and simple recipe for the holidays.  Feel free to increase or decrease the spice to your taste! (I go heavy on the rosemary)  Shortbread dough can be made up to a month in advance and pulled out when needed.


1 tsp caraway seeds

2 sticks chilled butter cut into chunks

1/2 cup sugar (plus some for sprinkles)

1/4 cup powdered sugar

3/4 tsp salt

2 1/2 cups flour (I mix all purpose and spelt flour)

2 tsp finely chopped rosemary plus whole leaves

1 large egg


Preheat oven to 350

Toast caraway seeds in dry skillet over med-high heat until fragrant (2 min)   Coarsley chop

Put butter, sugar, powdered sugar and salt in mixing bowl and beat on med-high speed for 7-10 minutes (longer is usually better)  reduce speed and add the flour, caraway and chopped rosemary.  mix to combine.  Dough will be shaggy and look dry.

Press dough into two 8″-diameter cake pans or similar.  Brush with the egg and sprinkle with sugar and the whole rosemary leaves (I will often half these but not fine chop)

Bake for 20-25 min until shortbread is golden brown.  Let pan cool on cooling rack before turning onto a cutting board and cutting wedges to serve.

Enjoy the Holidays!