Rosemary Shortbread Cookies

Rosemary Shortbread Cookies
Rosemary Shortbread Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

36

servings

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: