Rosemary Shortbread Cookies Recipe

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Rosemary Shortbread Cookies Recipe

Prep: 30 min. + chilling Bake: 15 min./batch

Yield: 66 Servings

30 15 45

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 8-1/4-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container. Yield: 5-1/2 dozen.

Nutritional Facts 1 cookie equals 42 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 38 mg sodium, 4 g carbohydrate, trace fiber, trace protein.

Originally published as Rosemary Shortbread Cookies in Fresh Home Spring 2010