Shortbread probably seems a bit old-fashioned, but I’ve always liked its taste — and during the holidays, what might otherwise be quaint and therefore boring just becomes “traditional” and cool.
Buttery Rosemary-Orange Shortbread
Ingredients: 1 cup chilled unsalted butter; 1 tablespoon finely chopped fresh rosemary; 2 teaspoons finely grated orange zest; 1/2 cup sugar (plus additional sugar for sprinkling); 1/2 teaspoon salt; 3 cups flour; 1 egg white, beaten to blend
Combine butter, rosemary, orange zest, and 1/2 cup sugar in the bowl of an electric mixer. Beat on medium speed until ingredients are combined and butter is very smooth. Add salt and flour. Beat for several minutes, until a cohesive dough forms.
Turn dough onto a lightly floured work surface. Roll dough into a 1/2-inch-thick rectangle. Cut into 2-by-2 inch bars.
Line a baking sheet with parchment paper. Use a spatula to transfer cookies to prepared baking sheet, then refrigerate for at least 30 minutes.
Preheat oven to 350 degrees. Brush tops of cookies with egg white. Sprinkle with additional sugar. Bake until very light tan in color, about 25 minutes. Cool slightly on sheets on wire racks, then transfer to racks and cool completely.