Rosemary Shortbread Cookies

Oxmoor House
Rosemary Shortbread CookiesRecipe
Oxmoor House

Fresh rosemary adds a fragrant quality to these delicate cookies. And because the herb traditionally represents remembrance, a batch of these treats is ideal as a thank-you or birthday gift. Serve them with a hot cup of your favorite tea or atop a cool scoop of sherbet.

Makes 1 1⁄2 dozen


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1 1/2 cups all-purpose flour
1/2 cup butter, chilled
1/4 cup sifted powdered sugar
2 tablespoons minced fresh rosemary
2 tablespoons granulated sugar


Prep: 15 Minutes
Cook: 20 Minutes

1. Process first 4 ingredients in a food processor until mixture forms a ball.

2. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place on lightly greased baking sheets.

3. Bake at 325° for 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove to wire racks to cool completely.

Created date

October 2009