Rosemary Shortbread

Rosemary Shortbread
Servings: 24 Prep 15 mins Chill 45 mins Bake 350°F 12 mins


  • 2 1/2 cups all-purpose flour
  • 2 tablespoons chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup confectioners' sugar

Make It

1. In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in flour mixture; blend until the mixture resembles coarse crumbs. Gather dough into two balls, wrap both tightly in plastic wrap and refrigerate for 30 minutes.

2. Heat oven to 350 degrees . Remove one dough ball and roll out to 1/4-inch thickness on parchment paper. Punch out cookies using a 31/2-inch tree-shaped cookie cutter. Transfer cutouts to a cookie sheet about 2 inches apart; refrigerate for 15 minutes. Repeat with second dough ball. Bake at 350 degrees for 10 to 12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.

Nutrition Facts

Servings Per Recipe: 24; Amount Per Serving: cal. (kcal): 127, Fat, total (g): 8, chol. (mg): 20, sat. fat (g): 5, carb. (g): 13, fiber (g): , pro. (g): 1, sodium (mg): 74, Percent Daily Values are based on a 2,000 calorie diet.