Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5-1/2 dozen
Ingredients: 1 cup butter, softened; 1/2 cup confectioners' sugar; 2 cups all-purpose flour; 2 tablespoons minced fresh rosemary; 1/2 teaspoon sea salt

Total Time Prep: 30 min. + chilling Bake: 15 min./batch

Yield 5-1/2 dozen

Test Kitchen Approved

Rosemary shortbread cookies are buttery and sweet, with the pleasant, woodsy aroma of one of our favorite culinary herbs. Confectioners' sugar is the secret to their melt-in-your-mouth texture.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Directions

In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 8-1/4-in. rolls; securely wrap each roll. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts

1 cookie: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

Five simple ingredients, including fresh rosemary, create these tender, delicate sweets. —Amavida Coffee, Rosemary Beach, Florida

Recipe Creator