Rosemary Shortbread Cookies Recipe

Rosemary Shortbread Cookies Recipes

  • PREP 1 hr 20 mins
  • COOK 15 mins
  • READY IN 1 hr 35 mins


Original recipe makes 3 dozen cookies

  •  1 1/2 cups unsalted butter
  •  2/3 cup white sugar
  •  2 tablespoons chopped fresh rosemary
  •  2 3/4 cups all-purpose flour
  •  1/4 teaspoon salt
  •  2 teaspoons white sugar for decoration


  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.
  2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  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.
  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.
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