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DESSERTS:
COOKIES
Rosemary Shortbread Cookies
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Rosemary
Shortbread Cookies |
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Great tea
cookie...
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½
cup |
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butter, softened |
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1/3
cup |
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sifted powdered sugar |
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1½
cups |
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all-purpose flour |
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2
Tbs |
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chopped fresh rosemary |
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1 |
Preheat oven
to 325°F. |
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2 |
Beat butter
at medium speed with an electric mixer until
creamy; gradually add sugar, beating well.
Gradually add flour to butter mixture, beating
at low speed until blended. Gently stir in
rosemary. |
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3 |
Use your
hands to mold dough into a ball. Roll dough to
¼-inch thickness on a lightly floured surface.
Cut with a 2-inch cookie cutter; place cutouts
on lightly greased baking sheets (or
parchment-lined). |
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4 |
Bake for 16
to 18 minutes or until edges are lightly
browned. Remove cookies to wire racks to cool
completely. |
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Yield: About 1
dozen |
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Cooking Tips |
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*These are great
with a cup of tea, or atop a scoop of sherbet.
Source:
Southern Living- Incredible Cookies |
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Recipe
RATE this Recipe
Ratings:
***Hey,
This One's a Keeper!- would
make it again. "My husband didn't care for these.
I'm a little more adventurous and did enjoy them. I would say that
the tips are good ones- they would be terrific with a bit of sherbet.
It's fun to find a really different cookie recipe such as this one."
-San Diego, CA
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