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


  • 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 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.


  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

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