Rosemary Shortbread Cookies

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Rosemary Shortbread Cookies

Yield: 1 dozen cookies

Prep Time: 30 min

Cook Time: 16 min


1/2 cup (1 stick) butter, softened
1/3 cup sifted powdered sugar
1 1/2 cups all-purpose flour
2 tablespoons chopped fresh rosemary


1. Preheat oven to 325°F.

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.

3. Use your hands to mold dough into a ball. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place cutouts on lightly greased baking sheets (or parchment-lined).

4. Bake for 16 to 18 minutes or until edges are lightly browned. Remove cookies to wire racks to cool completely.


*These are great with a cup of tea, or atop a scoop of sherbet.

Source: (via Southern Living- Incredible Cookies)

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  • Greer wrote:

    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.