Rosemary Shortbread Cookies recipe

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Ingredients

1 ½ cups unsalted butter
⅔ cup white sugar
2 tablespoons chopped fresh rosemary
2 ¾ cups all-purpose flour
¼ teaspoon salt
2 teaspoons white sugar for decoration

Nutrition Info

117.9 calories
carbohydrate: 11.2 g
cholesterol: 20.3 mg
fat: 7.8 g
fiber: 0.3 g
protein: 1.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 17.4 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.

  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

  4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

Recipe Yield

3 dozen cookies

Recipe Note

A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

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