Weekend Treat: Rosemary Lavender Shortbread

Saturday was the coziest, happiest day. Alex made us brunch — scrambled eggs with gouda, Josey’s toast, and fresh blackberries — and afterward, properly fueled, I hit a thrift store that I’d never before visited but had always been curious about. So many finds! I picked up a rad, polka-dotted dress (totally 90s), an off-white capelet (totally 60s), and Supertramp’s Breakfast in America. I’m most stoked about the capelet, I think — I’m gonna have the warmest shoulders on the block.

Later, I continued my Massive Recipe Organization Project, which is one phase away from completion(!) When I needed a break, I headed kitchenward.

Last week, Brett Bara posted a recipe for Savory Rosemary Shortbread on her blog, and I experienced instant fascination. Only five ingredients, four of which I have in my cupboard? A guaranteed crowd-pleaser that can be made with the smallest bit of effort? Sign me the hell up, baby!

This was my inaugural foray into shortbread baking; consequently, I followed the recipe exactly, except for my substitution of lavender salt for regular. (The substitution seemed, to my palate, only natural, and the final product substantiates this impulse.) On the whole, I’m pleased with the end result, though next time I may add just the tiniest smidge more butter — or maybe I won’t. I much prefer the sandy texture of homemade shortbread to the chemical crispness of OTC varieties — the softness hints at the dessert’s sources, which themselves are soft and sandy.

Shortbread represents my favorite type of baking project: one that is straightforward, relies on only a few ingredients, and yields a result that tastes far more complex than its components. Bonus: I hear that shortbread freezes well — a good thing, because it’s very rich. As many pieces as I’ll likely nibble today, it’s good to have a backup stash in case of dessert emergency.

If you have a free hour today or tomorrow, do yourself a favor and make this shortbread. Come teatime/snacktime/desserttime, you will thank yourselves (and maybe me, for the encouragement).

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