Rosemary Shortbread Cookies

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Rosemary Shortbread Cookies

Served with red wine, these sweet and savory shortbread are perfect for a midday brunch or afternoon happy hour.

  • Prep Time: 1 hours
  • Cook Time: 8 mins
  • Servings: 24

Ingredients

  • 2 stick(s) butter
  • 1/2 cup(s) powdered sugar
  • 1 tsp(s) vanilla
  • 3 sprigs fresh rosemary, finely-chopped
  • 2 cup(s) flour
  • 1/2 tsp(s) salt

Tips and Suggestions

Lavender and other herbs may be substituted for rosemary.

Instructions

In a mixer, cream butter for 5 minutes or until it turns white. Add the sugar and vanilla to the butter mixture. Blend in rosemary. In a separate bowl, combine the flour and salt. Slowly add to the butter mixture. Chill for 30 minutes; any longer will produce dough that is difficult to roll, and the cookies will crumble after baking. Roll the dough to desired thickness; ¼ “ or ½” is recommended. Cut them with a cookie cutter and place on an ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. The bottoms will be golden, but the cookie will still be white. These are best served with a glass of red wine.

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