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December 20, 2004
Rosemary Shortbread Cookies
Rosemary Shortbread Cookies Submitted by Diane
1 ½ cup unsalted butter, room temp
2/3 cup sugar
2 tbsp fresh rosemary (minced) or 2 tsp. dried
2 ¾ C all-purpose flour
¼ tsp salt
2 tsp sugar for topping
1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
2. Cream the butter until pale yellow and light. Add the sugar, and continue mixing until fluffy.
3. Add the flour, salt and rosemary. Mix until thoroughly combined. The dough will be somewhat soft. Refrigerate for 1 hour to make firm for rolling.
4. Roll the dough out until ¼" thick about 10x14 inches in size. (I roll this between 2 sheets of wax paper.) Cut into 1 ½ x 2 inch rectangles. Place about ½" apart on prepared sheets. Sprinkle them with sugar and bake until golden at the edges, 8 - 15 minutes (depending on your oven).
5. Remove to racks to cool. Pack in airtight container to store. The flavor improves with age (best 2 days after) keeping about a week.
Yield: 3 dozen
Posted by at December 20, 2004 08:49 PM