Thursday, March 19, 2015

Rosemary Shortbread Cookies

Last night I baked up a batch of Rosemary Shortbread Cookies.  The Rosemary gives the cookies a very Victorian twist.  I like the combination of herbs in cookies.  This recipe is from (

Rosemary Shortbread 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 or colored sugar for decoration

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.

Preheat the oven to 375 degrees F.  Line cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness.  Cut into rectangles or use your favorite cookie cutters.  Place cookies 1 inch apart on the lined cookie sheets.  Sprinkle the remaining sugar over the tops.

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.  The flavor improve with age (best two days after), keeping for about a week.

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