Show Subscription Form




TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch
MAKES: 66 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Rosemary Shortbread Cookies in Fresh Home Spring 2010

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.

Reviews for Rosemary Shortbread Cookies

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT