Rosemary Shortbread Cookies

Understanding where our food comes from can enhance our appreciation for it. Shortbread has a rich history that dates back centuries, originating in Scotland and evolving into the beloved cookie we know today.

Discover the delightful twist of Rosemary Bliss Shortbread cookies, a unique take on the classic treat. Infused with fresh rosemary, these cookies offer a harmonious blend of buttery richness and herbal notes perfect for pairing with your favorite tea or coffee. This article guides you through the baking process while exploring the history of shortbread and the benefits of using fresh herbs. Impress your guests or treat yourself with this simple yet elegant recipe. Enjoy a delicious baking adventure today!

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Ingredients

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 cup cornstarch

1 tablespoon fresh rosemary, finely chopped

1/2 teaspoon sea salt

1 teaspoon vanilla extract

Extra sugar for sprinkling (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, finely chopped rosemary, and sea salt.

Combine Mixtures: Gradually add the dry mixture to the creamed butter and sugar. Mix on low speed until the dough starts to come together. Add in the vanilla extract and mix until fully incorporated.

Form the Dough: Turn the dough out onto a lightly floured surface. Gather it into a ball and flatten it into a disc about 1 inch thick. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes to firm up.

Cut Cookies: Once chilled, remove the dough from the refrigerator and roll it out to about 1/4 inch thickness. Use cookie cutters to cut out shapes, or simply slice the dough into squares.

Prepare for Baking: Place the cut cookies on the prepared baking sheet. If desired, sprinkle a little sugar on top of each cookie for an added sweet touch.

Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them; they can go from perfect to overdone quickly!

Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, serve these delightful Rosemary Shortbread Cookies with your favorite tea or coffee, and enjoy the unique flavor combination!

Prep Time, Total Time, Servings: 15 min | 1 hr | 24 cookies