Rosemary Shortbread Cookies
Total TimePrep: 30 min. + chilling Bake: 15 min./batch
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon sea salt
- 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. 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.
Nutrition Facts1 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
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Jun 7, 2019
I’ve been using this recipe ever since it was published in this magazine. I’m not a huge fan of overly sweet deserts, so shortbread cookies have always been my favorite. This recipe is so incredibly easy to make, and the hint of rosemary is divine! The recipe is easily adaptable, too. I will sometimes ice them with lemon royal icing, or replace the rosemary with black pepper and ice them with grapefruit royal icing. I’ve substituted the rosemary for lavender (you only need 1/2 a tablespoon or so - there’s a fine line between a delicate floral hint and old lady soap!). There’s really no end to what you can do with this recipe, and the best part is the cookies taste like they take much more effort to make than they actually do. It’s my go to cookie recipe, for sure.