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Rosemary Shortbread Christmas Tree Cookies

These treats are a tradition on our Christmas cookie platter. Because the scent of rosemary and the shape of its leaves remind me of pine needles, I cut these using a Christmas-tree cookie cutter. Feel free to use any shape cutter of your choice. These are fragile, so handle the dough and baked cookies carefully. —Amy Bartlett, Depew, New York
  • Total Time
    Prep: 25 min. + chilling Bake: 20 min./batch
  • Makes
    15 cookies


  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1/8 teaspoon sea salt
  • 4 cups confectioners' sugar
  • 3 tablespoons meringue powder
  • 10 to 12 tablespoons water
  • Green and brown food coloring
  • Large nonpareils


  • In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, rosemary and sea salt; gradually beat into creamed mixture.
  • Divide dough in half. Shape each into a disk. Cover and refrigerate 1 hour or until firm enough to roll.
  • Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-1/2 by 2-1/2-in. tree-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets. If desired, decorate with colored sugar.
  • Bake until edges begin to brown, 14-16 minutes. Let cool for 5 minutes before removing from pans to wire racks.
  • For frosting, beat confectioners' sugar, meringue powder and enough water to reach desired consistency. Divide frosting and add food coloring. Decorate cookies with frosting and nonpareils.
Nutrition Facts
1 cookie: 324 calories, 12g fat (8g saturated fat), 33mg cholesterol, 32mg sodium, 52g carbohydrate (38g sugars, 0 fiber), 3g protein.
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