Rosemary Shortbread Cookies are a delightful twist on the classic buttery treat, infused with the earthy, aromatic flavor of fresh rosemary. These cookies strike a perfect balance between savory and sweet, offering a unique, herbaceous note that makes them stand out. They’re perfect for pairing with a cup of tea, serving at a dinner party, or simply enjoying as an afternoon snack. With a melt-in-your-mouth texture and the subtle fragrance of rosemary, these cookies are an elegant addition to any occasion.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions:
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, chopped rosemary, and salt. Gradually add this dry mixture to the butter mixture, stirring until a soft dough forms.
- Shape the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes to firm up.
- Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter to cut out desired shapes, then transfer the cookies to the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as shortbread should remain pale.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, dust the cooled cookies with powdered sugar before serving.
Enjoy your fragrant and delicious rosemary shortbread cookies!
