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Rosemary Shortbread Cookies

4

0 min

Rosemary Shortbread Cookies

Rosemary Shortbread Cookies Photo 1

Time

0 min

Serving

36 persons

Calories

118

Rating

4.00★ (195)

Cuisine

Author: Victoria Buriak
A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week.

Ingredients

  • ½ cups unsalted butter: 1 piece
  • white sugar: 0.66667 cup
  • fresh rosemary: 2 Tbsp (chopped)
  • ¾ cups all-purpose flour: 2 piece
  • salt: 0.25 tsp
  • white sugar for decoration: 2 tsp

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Stages of cooking

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  1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
    Rosemary Shortbread Cookies Photo 2
  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
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  3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
    Rosemary Shortbread Cookies Photo 4
  4. Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
    Rosemary Shortbread Cookies Photo 5

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