Rosemary Shortbread Cookies

Rosemary Shortbread Cookies

90
Abigail 2

"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."

Ingredients

1 h 35 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 36 servings

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Nutrition

  • Calories:
  • 118 kcal
  • 6%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 17 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

90
  1. 110 Ratings

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I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT ...

The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on...

Note: This recipe was originally published with an incorrect amount for the butter. We have corrected the amount to 1 1/2 cups. This will solve the problem mentioned in the previous review. We a...