The Holiday Cookie Chronicles continues with these Salted Rosemary Shortbread from lallimusic, a family tradition with an added twist of grapefruit zest. 😍
I didn’t grow up in a very"decorated cookie" household. My mom hewed more to the biscotti/gingerbread/shortbread crunchy cookie end of the spectrum, and the year I tried to do festively decorated cookies in my own home, I ended up with royal icing in my hair and sprinkles in my floorboards for a week. I took on this fussy baking project in an attempt to impress at a school holiday party.
That said, my mom has been making rosemary shortbread cookies during the holidays for about as long as I can recall. I remember having the cookies in the apartment I grew up in on the Upper West Side of Manhattan, and I remember having them after Thanksgiving dinner in the dining room of the apartment where my parents moved after I graduated from college.
When I put all these several occasions together, it’s clear we’ve been eating these cookies for at least 25 years. Because they freeze so well, my mom often bakes them off in quadruple batches and sends her Christmas Eve guests home with their own stash to store. I’ve always loved how savory they are, and in my version of her recipe, I added grapefruit zest, increased the salt in the dough, and topped them with a salt-and-sugar mixture that adds a little crunch. Shortbread is about the least fussy dough a person could have to tackle—for this one you don’t even have to roll out and cut, you just smoosh everything into a baking pan and bake.
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