Rosemary Shortbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 36
Ingredients
  • 1½ cups unsalted butter (room temperature)
  • ⅔ cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2¾ cups all-purpose flour for dough and ½ cup for rolling dough
  • ¼ teaspoon salt
  • 1 tb Lemon zest (optional)
Instructions
  1. In a medium bowl, cream together the butter and ⅔ cup of sugar until light and fluffy. Stir in the flour, salt, rosemary and lemon zest.
  2. Cover the dough and refrigerate for 1 hour.
  3. Preheat the oven to 375 degrees F (190 degrees F). Cover cookie pan with non-stick spray or parchment paper.
  4. On a lightly floured surface, roll the dough out to ¼ inch thickness and cut cookies as desired (with a cutter or in easy shapes). The dough will become softer as it is rolled and warms.
  5. Align cookies on pan and sprinkle the remaining sugar over the tops.
  6. Bake for 10 minutes or until the cookies begin to turn golden at the edges. Cool on wire racks.
Recipe by CHIC AND SUGAR at https://www.chicandsugar.com/2014/11/rosemary-shortbread-cookies/