Rosemary, Almond ad Raspberry Shortbread


  • 2 1/4 cups AP flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon rosemary, finely chopped
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temp
  • 1/2 cup sugar
  • 1/3 cup low sugar seedless raspberry jam
  • 1/2 cup slicd almonds
  • powdered sugar


  • Position racks in upper and lower thirds of oven and preheat oven to 350F.
  • In a separate bowl, mix together flour, cornstarch, rosemary and salt.
  • In a large electric mixing bowl, beat butter until light and fluffy. Add sugar and beat until well combined. Reduce speed and add flour gradually and beat just until dough comes together.
  • Take one cup of the dough and spread on a plate. Place in the freezer until ready to use.
  • With floured fingers, spread the remaining dough in 9 x 13" buttered pan. Spread jam evenly over dough to within an inch of the edges. Take dough from freezer and crumble it evenly over the top and then sprinkle almonds on top.


  • Bake for 30-35 minutes or until light golden brown. Remove from oven and cut into 20 2" squares. Set pan on wire rack to cool. When cool, sprinkle with powdered sugar. Store in airtight container.SOURCE: Adapted from Seattle Homes Magazine 12/08