Rosemary Shortbread Cookies recipe
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Ingredients
- 1 ½ cups unsalted butter ⅔ cup white sugar 2 tablespoons chopped fresh rosemary 2 ¾ cups all-purpose flour ¼ teaspoon salt 2 teaspoons white sugar for decoration
Nutrition Info
- 117.9 caloriescarbohydrate: 11.2 gcholesterol: 20.3 mgfat: 7.8 gfiber: 0.3 gprotein: 1.1 gsaturatedFat: 4.9 gservingSize: -sodium: 17.4 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Rosemary Shortbread Cookies
Directions
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In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.