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Rosemary Shortbread Cookies
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Prep Time:
80 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Classic Victorian recipe that gets better with time, perfect for meal prepping!
Ingredients:
  • 1.5 cups unsalted butter
  • 0.66666668653488 cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2.75 cups all-purpose flour
  • 0.25 teaspoon salt
  • 2 teaspoons white sugar for decoration
Instructions:
  • Combine butter and 2/3 cup of sugar in a medium bowl until light and fluffy. Mix in flour, salt, and rosemary until well combined. The dough will be soft. Chill covered in the refrigerator for 1 hour.
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare your cookie sheets with parchment paper.
  • Roll the dough to 1/4 inch thickness on a floured surface. Cut into 1 1/2x2 inch rectangles. Arrange cookies 1 inch apart on lined sheets and sprinkle with remaining sugar.
  • Bake in the preheated oven for 8 minutes or until golden at the edges. Allow to cool on wire racks, then store in an airtight container at room temperature.

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