The way to your honey’s heart is always through his or her tummy! That couldn’t be more true, especially on Valentine’s Day. Now, despite all the retail hype and overpriced goodies, we usually celebrate Valentine’s Day with a good home cooked meal, nice bottle of red, and cookies, of course! We’ve made these in the past around the holidays and they’ve become our go-to farmhouse shortbread cookies. It’s a little last minute for February 14th but the recipe is pretty simple and quick. We’re also snowed in today and baking up a storm. So, check out our deliciously famous Sweet & Savory Shortbread Cookies. Happy baking from the farmhouse kitchen! xoxo

Print Recipe
Sweet & Savory Shortbread Cookies
  1. Preheat your oven to 325° F and place rack in center. Separately, combine the butter, white sugar, confectioners’ sugar, salt and almond extract in a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 9 minutes or until very light and fluffy. Reduce speed to low and add flour, caraway, pink peppercorns and rosemary. Mix until dough is uniform. Note that shortbread dough will be quite crumbly – resist the temptation to over-mix or add moisture.
  2. Roll out a quarter of dough at a time on a lightly floured surface. Cut out cookies and transfer to a parchment lined baking sheet. Again, the dough is quite crumbly. Don't distress. You can press dough into the cutters to form your cookies; just make sure the cookies have an even thickness when formed this way. Bake for 10-15 minutes or until the cookies are slightly browned around the edges and easily pull from parchment. Allow the shortbread to cool on a wire cooling rack.

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*Excludes our still-life cloches