Salted Rosemary Butter Shortbread

• 11 cup unsalted butter, pliable at 65°F (225g)
• 21/2 cup granulated sugar
• 31/4 cup powdered sugar
• 41 tbsp fresh rosemary leaves, very finely minced
• 51 tsp pure vanilla extract
• 62 cups all-purpose flour, spooned and leveled (250g)
• 71/4 cup cornstarch (30g)
• 81/2 tsp fine sea salt
• 91/2 tsp flaky sea salt, for topping

1. 1

   Line an 8x8-inch square metal baking pan with parchment paper, leaving an overhang on two sides so you can lift the block out intact later.

2. 2

   Rub the granulated sugar and minced rosemary together between your fingertips in a small bowl until the sugar feels like damp sand and turns pale green.

3. 3

   Beat the butter at 65°F, rosemary sugar, and powdered sugar in a stand mixer on medium speed for two minutes until smooth and creamy, stopping before it gets aerated and fluffy.

4. 4

   Add the vanilla extract and fine sea salt, beating briefly until incorporated; if your butter gets greasy or warmer than 68°F here, the bars will slump and leak oil in the oven.

5. 5

   Whisk the all-purpose flour and cornstarch together, then add to the butter mixture on low speed, mixing just until the dry pockets disappear and a stiff dough forms.

6. 6

   Press the dough into an even layer in the lined pan using the flat bottom of a measuring cup, dock the surface all over with a fork, and chill the entire pan in the refrigerator for 30 minutes.

7. 7

   Preheat your oven to 325°F while the dough firms up in the cold.

8. 8

   Score the chilled slab into 16 bars with a sharp paring knife, sprinkle the flaky sea salt evenly across the top, and bake for 32 to 35 minutes until pale golden across the surface and slightly darker at the rim.

9. 9

   Pull them early while the center still looks matte and pale, then cut along the score lines while the shortbread is still piping hot in the pan, letting them cool completely to room temperature before lifting.

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