adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Rosemary Shortbread Cookies
Chef John's Rosemary Shortbread Cookies
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Tender, crumbly rosemary shortbread cookies with a subtle herbal twist by Chef John.
Ingredients:
  • 8 ounces cold, unsalted butter, cut into thin slices
  • 0.5 cup white sugar
  • 2 tablespoons finely chopped fresh rosemary (not minced)
  • 1 teaspoon kosher salt
  • 0.125 teaspoon vanilla extract
  • 2.25 cups all-purpose flour
  • white sugar, or as desired
Instructions:
  • Preheat your oven to a toasty 300 degrees F (150 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • In a bowl, mix together cold butter, sugar, fresh rosemary, salt, and aromatic vanilla extract using a spatula or spoon. Blend slowly until the butter softens and all ingredients combine smoothly.
  • Add flour to the bowl with the butter mixture and gently mix with your hands until a dough ball forms, about 1 to 2 minutes.
  • Place the dough on a lightly floured work surface and shape it into a 1/2-inch thick rectangle. Cover with plastic wrap and flatten the dough to 1/4-inch thick using a flat pan or rolling pin. Reshape it back into a rectangle.
  • Slice dough lengthwise into 5 even strips that are approximately 1 inch wide, adjusting as needed. Cut each strip into 6 uniformly sized squares. Any leftover dough can be re-rolled to make additional cookies if desired. Place cookies on baking sheet. Sprinkle a pinch of sugar over each cookie and then use a fork to create 4 rows of holes in each one.
  • Bake until beautifully golden brown in a preheated oven for around 50 minutes.
  • Bake cookies on sheet for 10 minutes, then cool them on a rack until completely cooled.

Similar Recipes