Rosemary and Toasted Caraway Shortbread - Turntable Kitchen

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