Or anytime, really.

If you still have some holiday baking to do, this recipe is super easy, fast, and you’re-not-gonna-believe-how-good-it-is tasty.  I’m trying a new potato pancake recipe tonight in celebration of the second night of Chanukah and have fingers crossed.

This outstanding shortbread recipe comes from Melissa Clark of the NYT.  Don’t let the rosemary deter you.  Or the salt.  I have served these to kids and adults alike with rave reviews.  If you’re planning a NYE menu, these would be delightful with champagne.

Wishing you and yours a bright holiday season!

Yield: One 8-9 inch shortbread

Ingredients:

2 C all purpose flour

2/3 C granulated sugar

1 Tablespoon finely chopped fresh rosemary

1 teaspoon plus 1 pinch kosher salt

1 Cup (2 Sticks) unsalted cold butter, but into 1-inch chunks

1-2 teaspoons full-flavored honey (optional)  *Note: I omit the honey and sub 1 teaspoon of pure vanilla extract and the freshly grated zest of 1 orange.

Preparation:

Step 1

Heat oven to 325 degrees.  In a food processor, pulse together flour, sugar, (orange peel if using), rosemary and salt.  Add butter, and honey if desired (vanilla if using), and pulse to fine crumbs.  Pulse a few more times until some crumbs start to come together, but don’t overprocess.  Dough should not be smooth.

Step 2

Press dough into an ungreased 8-9 inch square baking pan or 9-inch pie pan.  (It says to prick all over with a fork, but I don’t and have found that it comes out just fine.  The fork was getting stuck and it was more effort than it was worth.)  Bake until golden brown, 35-40 minutes for 9-inch pan, 45-50 minutes for 8-inch.  Transfer to a wire rack to cool.  Cut into squares, bars or wedges while still warm.