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.
| Servings | Prep Time | Cook Time |
| 66cookies | 30minutes + chilling | 15 minutes/batch |
| Servings | Prep Time |
| 66cookies | 30minutes + chilling |
| Cook Time |
| 15 minutes/batch |
Ingredients
- 1 cup butter softened
- 1/2 cup confectioner's sugar
- 2 cups all-purpose flour
- 2 tbsp minced fresh rosemary
- 1/2 tsp sea salt
Portions: cookies
Units:
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Ingredients
Portions: cookies
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.
