Rosemary Shortbread Cookies
The rosemary in this cutout cookie gives it the perfect little savory kick.
Recipe Details
Servings: 12 cookies (1 per serving)
Calories: 141kcal
Ingredients
- ½ cup (1 stick) butter, softened
- ⅓ cup sifted powdered sugar
- 1½ cups all purpose flour
- 2 tablespoons chopped fresh rosemary
Instructions
- Preheat the oven to 325°F.
- 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 the rosemary.
- 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).
- Bake for 16 to 18 minutes or until edges are lightly browned. Remove cookies to wire racks to cool completely.
Notes
These are great with a cup of tea, or atop a scoop of sherbet.
Nutrition
Serving: 1cookie, Calories: 141kcal, Carbohydrates: 15g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 21mg, Sodium: 64mg, Potassium: 21mg, Fiber: 0.5g, Sugar: 3g, Vitamin A: 256IU, Vitamin C: 0.1mg, Calcium: 6mg, Iron: 1mg
My family and I thought these cookies were very delicious and they were also very easy to make! the rosemary flavor was unexpectedly very good with this shortbread. However, I did find the dough to be very dry, to the point where it would not form a ball, so I added about 3 tablespoons more butter and a small splash of milk, and the results were very satisfying. This is extra delicious if the top of the cookie is moistened with milk and sprinkled with sugar before it is baked.