How to Make Rosemary Shortbread Cookies - A Step-by-Step Guide

There's something truly special about the combination of rich, buttery shortbread and fragrant, savory rosemary. These Rosemary Shortbread Cookies are the perfect treat for anyone who loves the unique flavors of this classic herb.

Shortbread cookies have a long history, dating back to medieval Scotland, where they were considered a luxurious treat reserved for special occasions. Today, shortbread cookies are enjoyed all over the world for their crumbly texture and rich, buttery flavor...

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Ingredients

  • 1 ½ cups unsalted butter
  • ⅔ cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons white sugar for decoration

Information

  • Prep Time: 1 hr 20 mins
  • Cook Time: 15 mins
  • Total Time: 1 hr 35 mins
  • Servings: 36
  • Yield: 3 dozen cookies

  • 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 (190 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 1 1/2x2 inches in size. 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.
  • Nutrition

    118 cal.

    • Total Fat: 8g
    • Saturated Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 17mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 4g
    • Protein: 1g
    • Calcium: 4mg
    • Iron: 1mg
    • Potassium: 13mg