Rosemary Shortbread Cookies

Rosemary Shortbread Cookies

86 Reviews 9 Pics
  • Prep

    1 h 20 m
  • Cook

    15 m
  • Ready In

    1 h 35 m
Abigail
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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Ingredients

Adjust Servings

Original recipe yields 3 dozen cookies

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Directions

  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 (86)

Rate This Recipe
Paige
89

Paige

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cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies.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 OVERBAKE. Don't wait for the edges to get too brown. We liked them on the much paler side. So beautiful, unique, and if you love rosemary and shortbread, so perfect!!!! I made another kind of cookie after this and though I am sure the cookie was absolutely fab it greatly paled in comparison to these. It is refreshing to try something different and these are a pleaser! Do not change the recipe at all because it is perfect. Although I must confess, over time, I would like to expirement with a few other herbs. A good cookie if you want to impress or have friends for a tea party. I felt like the workds best cookie maker when I made these! Approved by kids dads grandpas and moms and soon to be grandmas I am sure. Something I notice with these that was unlike cookies I have had in the past, I could taste each seperate taste individually-butter, salt, rosemary and a some sugar sweetness, and then I could taste them together at the same time. That, to me, was kind of interesting. Also they are very rich! I can eat cookies, believe me, but I can only eat 1 or 2 of these at a time, and trust me, that's fine. Like good dark chocolate, just a little is enough to satisfy because the quality is so good. I got 48 round cookie from this batch.

Dani D.
72

Dani D.

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 the baking sheets, then popped them in the fridge for about 30 minutes. With a butter-heavy dough like this, I knew that the dough would have to be very chilled and firm before being cooked so they would maintain their shape and not flatten out - good shortbread is thick and flaky! Everyone LOVED these cookies and I will be making them again.

the allrecipes staff
46

the allrecipes staff

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 apologize for the error! - The Staff

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Nutrition

Amount Per Serving (36 total)

  • Calories
  • 118 cal
  • 6%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 11.2 g
  • 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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