Rosemary and Toasted Caraway Shortbread

Name: Rosemary and Toasted Caraway Shortbread
Ingredients: 1 teaspoon of caraway seeds; 2 sticks (1 cup) of cold, unsalted butter, diced into 1/2 inch cubes; 1/2 cup of sugar; 1/4 cup of powdered sugar; 1/2 teaspoon of kosher salt; 2 1/2 cups of all-purpose flour; 2 teaspoons of finely chopped fresh rosemary, plus leaves, for topping; 1 large egg, beaten; turbinado sugar, for sprinkling

www.turntablekitchen.com

Explore the flavors of rosemary and toasted caraway in these exquisite shortbread cookies from Turntable Kitchen. Perfect for when you need a creative break.

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