Rosemary Shortbread with Peruvian Pepper Jam
- 3/4 c unsalted butter, at room temperature
- 1/2 c confectioners’ sugar, sifted
- 1 tsp vanilla extract
- 1 ½ c all-purpose flour
- 2 ½ tbsp fresh rosemary, chopped medium fine
- 1/2 tsp kosher salt or sea salt
- 1/4 tsp ground black pepper
- 2-3 tbsp Peruvian Pepper Jam
- Using a stand mixer with paddle attached, beat the butter, sugar and vanilla until light and smooth, approximately 3 minutes. Scrape the sides of the bowl occasionally. If you do not have a stand mixer, use a large bowl and electric beater on medium speed.
- In a bowl, whisk together the flour, rosemary, salt and ground pepper.
- Slowly add the flour to the butter mixture, while mixer is on low speed.
- Divide the dough in half and shape halves into rounds. Wrap each round in plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 350° F. Line three baking sheets with parchment paper.
- Lightly flour a rolling pin and board, then roll one of the rounds to ¼" thickness. Using a 2 1/2" round cookie cutter (3" will work as well), cut dough into as many cookies as possible.
- Reroll any scraps carefully without adding too much additional flour.
- Place 12 cookies on the first sheet about 1" apart. Repeat this process with the remaining round of dough. Use a 1" cookie cutter and proceed to cut centers from the second batch of cookies.
- Place these cookies on the second sheet
- Place the cut-out centers onto the third baking sheet
- Bake until edges are lightly browned, approximately 10 to 12 minutes. Remove cookies from oven and let cool for 15 minutes. Do not turn oven off.
- Spread ½ teaspoon of pepper jelly (or more if you like it hotter) onto the flat side of the 2 ½" round solid cookies
- Place the cut-out cookies flat side down on top of the jelly. Bake for 2 additional minutes.
- Remove from oven and let cool to room temperature. Store in an airtight container.