I’ve always leaned toward the whipped shortbread side of the fence.  For nostalgia, for looks and for texture.  But when I came across this post for rosemary shortbread, I immediately had a pre-Christmas itch to bake.  Why?  The mention of salt.  Yes, I’m still attracted to the sweet-salty trend.  I’m beginning to think it might be a permanent thing, or rather, that it’s been longstanding with me.  I remember in the mid-80s when Abercrombie & Fitch had a store in West Edmonton Mall and was still the purveyor of prep luxury.  Their tins of chocolate-covered pretzels would puzzle little me:  sweet AND salty?  One Christmas I got a taste and it seems I didn’t let go.  Only now am I fully articulating my attraction in the kitchen.

I went in search of Melissa Clark’s original recipe and was excited to read all of her variations.  Rosemary was enticing, but as the pan would be for workmates, I decided to play it a little safer.  With Thanksgiving on our doorstep and pumpkin pie on my mind… you get the picture.

A breeze to cut when warm and enough butter that parchment is not necessary, these little squares were bites of pure shortbread heaven.  The basic simplicity of sugar, flour and butter means they melt in your mouth upon contact.  The salt means you want to pop them in your mouth like you’re eating a bag of potato chips.  And the spices?  Well, they remind you that a meal of gluttony is nearing.  A meal that usually ends with a similarly spiced pie.  Indeed.  So why did I just eat 7 shortbread cookies??

Spiced Shortbread
adapted from Melissa Clark

2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon plus 1 pinch kosher salt
1 cup unsalted cold butter, cut into 1-inch chunks

Heat oven to 325 degrees. With your hands, mix together flour, butter, sugar, spices and salt.  Work butter in quickly until fine crumbs form.  This will not form a smooth dough.  Once the crumbs start to come together, press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

The dough can also be made in a food processor.