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Rosemary Shortbread Cookies

 Rosemary Shortbread Cookies
66 ServingsPrep: 30 min. + chilling Bake: 15 min./batch

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups King Arthur Unbleached 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.