Have you ever combined these flavors before? I wasn’t sure how it would work, but it did. This Apricot Rosemary Shortbread is delicious and the perfect addition to your next party platter!
As you’ll soon find out, I love herbs. Especially rosemary, so you’ll find a lot of recipes that incorporate it in as an ingredient at Bites & Platters. Rosemary is something that I personally have year-round, thanks to a large barrel that I have in growing in beside my house. It’s seriously the easiest thing to grow and grow it does!
But enough about rosemary for now. What about this delicious shortbread recipe?! Confession: I never thought I liked shortbread. However, after making it myself though I realized that I just didn’t like store-bought shortbread! Baking it from scratch makes a huge difference in the flavor and texture of it. What I didn’t love about store-bought shortbread was how dry it always seemed – I felt like I was eating cardboard!
This apricot rosemary shortbread was adapted from one of my favorite appetizer books, the Ultimate Appetizer Ideabook. Since I adore anything bite-sized and love creating party platters this book quickly became one of my go-to books whenever I myself need some creative inspiration. It has 225 simple recipes with lots of tasty photos. Anytime I host a dinner or get together you can bet that I’ve probably referred to this book for some ideas.
So, try this recipe out and see what you think. Also, if you aren’t a huge fan of either of these flavors, it’s really easy to sub them out for something else. Just try and remember to keep a nice balance of sweet and savory to really enhance these tasty little bites!
You can serve them alone, or pair them with a variety of meats, cheeses, and fruits.
Apricot Rosemary Shortbread
In a large bowl mix the softened butter until creamy. In a smaller bowl combine the flour, salt, and baking powder. Stir in the apricots and rosemary. Slowly mix in with butter until dough begins to form. Place the dough onto plastic wrap and shape into a log that is approximately 2 inches in diameter. Wrap in the plastic wrap and place in the freezer for a minimum of 20 minutes. Preheat your oven to 375 degrees. Remove dough from the freezer and slice into 1/2 inch thick rounds. Bake for 12-15 minutes or until shortbread is golden brown. Cool them completely on the baking sheets before transferring to an airtight container.Ingredients
Instructions
Have you ever made homemade shortbread before?
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