I took the rose sugar I had created and used it in this recipe. You could make this shortbread with other flavors of sugar too. The original recipe used 1 tsp. of finely chopped sage leaves mixed with the sugar listed below in the ingredients. Recipe source: The Herb Quarterly Summer 2010.
1 cup all-purpose flour
1/4 tsp. kosher salt
2 tbsp. plus 1 tsp. sugar
1 stick (1/2 cup) unsalted butter, softened
Place an oven rack in the middle position and heat the oven to 350 degrees. Sift flour and salt into a medium bowl. Then mix in your 2 tbsp. of rose sugar or whatever sugar you desire. Add the butter and stir with a fork to make a soft dough. Gently pat the dough into a 9x9 inch baking pan. Prick all over with a fork and sprinkle the remaining teaspoon of rose sugar and sprinkle evenly over the dough.
Bake the shortbread until lightly golden, 20 to 30 minutes. Cut into 1x3 inch fingers while the bread is still quite warm, then let it cool completely in the pan before separating. makes about 27 fingers.
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