Rosemary Shortbread Cookies
Recipe information
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Cooking:
1 hour 20 min.
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Servings per container:
36
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Source:

Ingredients for - Rosemary Shortbread Cookies

1. Unsalted butter - 1 ½ cups
2. White sugar - ⅔ cup
3. Chopped fresh rosemary - 2 tablespoons
4. All-purpose flour - 2 ¾ cups
5. Salt - ¼ teaspoon
6. White sugar for decoration - 2 teaspoons

How to cook deliciously - Rosemary Shortbread Cookies

1. Stage

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. Stage

Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.

3. Stage

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. Stage

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.