Rosemary Shortbread Cookies
Shortbread cookies have always been some of my favorites! They have a lovely satisfying crunch and buttery flavor, and I love that they are easy to make and keep well. Plus little cookies like these are adorable and the perfect accompaniment to an afternoon cup of tea or coffee.
These shortbread have a very unique taste with the rosemary added to them. They are rich, flavorful and delicious! Some flaked of sea salt or large sugar bits could be added to the top to add some extra fun texture!
Original recipe from Tasteofhome.com
The Recipe
THE INGREDIENTS -
1 cup unsalted butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
1 to 2 tablespoons minced fresh rosemary - More or less depending on your love of rosemary :)
1/2 teaspoon sea salt
Granulated sugar for sprinkling on top of the cookies (if desired)
In a mixing bowl cream together the butter and powdered sugar until light and fluffy, 5-7 minutes.
Combine the flour, rosemary and salt; gradually add to the butter mixture and mix well.
Shape into two 8 inch logs and wrap in plastic wrap. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on parchment lined baking sheet. Sprinkle with granulated sugar if desired.
Bake at 350° for 11-15 minutes or until edges begin to brown. Cool for a few minutes before transferring to wire racks.
Makes approx. 3 1/2 dozen. Store in an airtight container.
