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Rosemary Shortbread Cookies Recipe

Recipe by: Abigail

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep1 h 20 m
  • Cook15 m
  • Ready In1 h 35 m
  • 1In 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.
  • 2Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  • 3On 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.
  • 4Bake 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.
Footnotes
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.
Ingredients
  • 36 servings
  • 118 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    118
    6%
  • Fat:
    7.8
    12%
  • Carbs:
    11.2
    4%
  • Protein:
    1.1
    2%
  • Cholesterol:
    20
    7%

Based on a 2,000 calorie diet

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