Rosemary Shortbread Cookies
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.
Taste of Home Rosemary Shortbread Cookies Rosemary Shortbread Cookies
| Servings|| Prep Time|| Cook Time|
| 66cookies|| 30minutes + chilling|| 15 minutes/batch|
| Servings|| Prep Time|
| 66cookies|| 30minutes + chilling|
| Cook Time|
| 15 minutes/batch|
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
- Shape into two 8-1/4-in. rolls; wrap each in plastic. 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.
1 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.