Rosemary Shortbread

Rosemary Shortbread makes a batch of beautifully scented buttery, herb-flecked cookies. A tree-shaped cutter suits their piney flavor.

This shortbread is the best kind of aromatherapy. Rosemary has a piney fragrance that reminds me of a freshly cut fir tree, and when combined with buttery shortbread dough you’ve got a cookie that tastes like Christmas!

I usually cut shortbread into long fingers (they’re great for dipping in coffee) but this aromatic dough absolutely begged to be cut into evergreen shapes.

Fresh rosemary is best, and will impart the strongest flavor and green color. You could use dried rosemary in a pinch. But only use half of the amount called for in the recipe.

I love how the chopped rosemary speckles the cookies throughout. It’s just so naturally beautiful. A nice compliment to the herbaceous flavor of rosemary would be citrus. Add up to 1 tablespoon of orange or lemon zest to this recipe. I think orange peel would taste so lovely. And the flecks of bright orange peel would be pretty, too.

Just about any cookie-lover will appreciate these. But I’m especially excited to give these to the avid herb gardener on my Christmas list.

Related recipe: Flowers of Scotland Sugar Cookies

Rosemary Shortbread

Heather Baird

This shortbread is the best kind of aromatherapy. Rosemary has a piney fragrance that reminds me of a freshly cut fir tree, and when combined with buttery shortbread dough you've got a cookie that tastes like Christmas!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

10 minutes chill time 10 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine American

Servings 2 dozen

Equipment

• Tree cookie cutter

Ingredients

  

1x2x3x

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

Instructions

 

• 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.

Notes

Sometimes a rosemary leaf will not cut with the cookie dough, so you’ll have a piece sticking out of the side of your cut-out. Just take a pair of kitchen-dedicated scissors and snip the piece away from the edge before baking.

Keyword all purpose flour, fresh rosemary, shortbread dough

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