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Fruit and Rosemary Shortbread with Berry Compote

Have you ever taken a bite of something that instantly transports you to a cozy, sunlit kitchen? That’s the magic of Fruit and Rosemary Shortbread with Berry Compote! With its rich buttery base, perfectly crunchy texture, and delightful hints of rosemary, this shortbread is simply irresistible. The unexpected combination of sweet dried fruits and the aromatic herb adds a unique twist you’ve probably never thought of before! Fun fact: shortbread originated in Scotland, where it’s celebrated for its simplicity and deliciousness.
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Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary finely chopped
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried fruit such as cranberries, cherries, or apricots, chopped
  • 1 cup mixed berries strawberries, blueberries, raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Make the Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and finely chopped rosemary, mixing until well combined.
  • Combine Dry Ingredients: Gradually add the all-purpose flour and salt to the bowl, mixing until the dough begins to come together.
  • Incorporate Dried Fruit: Gently fold in the chopped dried fruit, ensuring even distribution throughout the dough.
  • Shape the Cookies: Roll the dough into a log for sliced cookies or press it into a square baking pan for bars. Chill in the refrigerator for about 15 minutes.
  • Bake the Cookies: Slice into your desired shapes and bake in the preheated oven for 15 to 18 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet.
  • Prepare the Berry Compote: In a saucepan, combine the mixed berries, granulated sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the mixture thickens.
  • Serve: Once both the shortbread and compote have cooled, serve the shortbread topped with a spoonful of warm or chilled berry compote. Enjoy!