Rosemary Shortbread

Posted by Annette Bellisari on

Rosemary Shortbread

Yields 2 ½ dozen

Ingredients

2 1/2 cups all-purpose flour

2 tablespoons chopped rosemary

3/4 teaspoon salt

1 cup unsalted butter, softened

2/3 cup confectioners' sugar

Directions

Line two baking sheets with parchment paper. In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat the butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in the flour mixture. Blend until the mixture resembles coarse crumbs. Gather dough into two balls. Roll each dough ball flat (to about 1/4-inch) between two pieces of parchment paper; refrigerate for 10 minutes. Preheat oven to 350F.

Cut the dough with a tree-shaped cookie cutter, or other desired cookie cutter shape. Transfer cut-outs to the prepared sheets; re-roll scraps and cut as many shapes as possible. Bake for 10-12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.



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