Rosemary Shortbread Cookies
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
42
Spice
53
Sweetness
46
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Unsalted Butter2 tsps
White Sugar (for decoration)2 tbsps
Rosemary (chopped fresh)2.75 cups
All-Purpose Flour1 tsp
SaltDirections:
1
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
2
Stir in the flour salt and rosemary until well blended
3
The dough will be somewhat soft
4
Cover and refrigerate for 1 hour
5
Preheat the oven to 375 degrees F (190 degrees F)
6
Line cookie sheets with parchment paper
7
On a lightly floured surface, roll the dough out to 1/4 inch thickness
8
Cut into rectangles 1 1/2x2 inches in size
9
Place cookies 1 inch apart on the lined cookie sheets
10
Sprinkle the remaining sugar over the tops
11
Bake for 8 minutes in the preheated oven, or until golden at the edges
12
Cool on wire racks, and store in an airtight container at room temperature