Rosemary Shortbread with Flaky Sea Salt.

This year for the Great Food Blogger Cookie Swap I decided to send out some of my all time favorite holiday cookies: Rosemary Shortbread. Shortbread can be eaten any time of day and I especially like how this one is a bit savory.

Also, if you’re thinking of participating in the cookie swap next year you should. Everyone who signs up donates to the Cookies for Kids’ Cancer nonprofit. It’s a wonderful way to meet new bloggers and simultaneously help out a good cause.

It’s buttery, slightly sweet, crumbly, and has just a hint of saltiness.

Who wouldn’t want a bite of this?

Did I mention it packs and ships beautifully as well?

So go forth and bake for your friends and family!

Preheat your oven to 350 degrees F.

Using an electric (or hand) mixer, beat:
2 sticks of chilled, unsalted butter cut into ½ inch pieces
½ cup granulated sugar
¼ cup powdered sugar (sifted)
½ teaspoon kosher salt
on medium-high until very light and fluffy– about 8 minutes.

Next, reduce speed to low and add 2 ½ cups sifted flour and 2 teaspoons finely chopped rosemary. Mix only until combined.

Note: your dough will look dry and shaggy, but do not fret. It is perfect.

Divide dough in half and press into two 8 inch cake pans. Your cake pans do not need to be greased because, let’s get real, you used a pound of butter in this recipe.

Beat one egg with a tablespoon of water/milk/or cream and using a pastry brush, brush the top of the dough with your egg wash. Sprinkle top of shortbread with sugar, flaky sea salt, and rosemary leaves.

Bake your shortbread for 25 minutes or a little less, rotating half way. They are done when they’re slightly brown around the edges.

Let them cool and cut into strips.

Recipe adapted (very lightly) from Bon Appétit‘s 2014 Holiday Issue.