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Rosemary Shortbread Cookies

Total Time

Prep: 30 min. + chilling Bake: 15 min./batch

Makes

5-1/2 dozen

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.
Rosemary Shortbread Cookies Recipe photo by Taste of Home
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Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon sea salt

Directions

  1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
  2. Shape into two 8-1/4-in. rolls; securely wrap each roll. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
  3. 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.

Nutrition Facts

1 cookie: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.

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