Guests discover an intriguing herbal note in Rosemary Shortbread with Pear Preserves. The golden mellow fruit offers a pleasant contrast to the hint of fragrant woodsy character in these delightful cookie sandwiches.
Rosemary Shortbread with Pear Preserves
Makes approximately 12 sandwich cookies
- ¾ cup unsalted butter, softened
- ½ cup confectioners’ sugar
- ¼ teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons granulated sugar
- ¼ cup pear preserves
- In a large bowl, beat butter, confectioners’ sugar, and vanilla extract with a mixer at medium speed until light and fluffy.
- In a medium bowl, sift together flour and salt. Slowly add flour mixture to butter mixture, beating until combined. Fold in rosemary.
- Divide dough in half. Wrap each portion in plastic wrap, and refrigerate for 2 hours or overnight.
- Preheat oven to 350º. Line 2 baking sheets with parchment paper.
- On a lightly floured surface, roll half of dough to a ¼-inch thickness. Using a fluted 2-inch round cutter, cut dough. Repeat process with remaining dough, rerolling scraps only once.
- Using a fluted 1-inch round cutter, cut centers from half of rounds. Place solid rounds approximately 1 inch apart on prepared pan. Place rounds with cutouts on remaining prepared pan. Sprinkle cookies evenly with granulated sugar.
- Bake until edges of cookies are lightly browned, 10 to 12 minutes. Let cool on pans for 1 minute. Transfer to a wire rack, and let cool completely.
- Spread approximately 1 teaspoon pear preserves on flat side of each solid cookie. Top with rounds with centers removed.
- Return to oven to seal cookies, 2 to 3 minutes more. Remove from oven, and let cool completely. Store in an airtight container at room temperature.
Find more recipes inspired by the warmth of the harvest season in our Fall Baking 2019 issue, available on newsstands and at Victoriamag.com.