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Rosemary Shortbread Cookies

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Ingredients

  • 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

Details

Servings 36

Preparation

Step 1

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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