rose cookies

How to Make Rosemary Shortbread Cookies

Rosemary shortbread cookies offer a unique twist on the classic treat, blending herbal aroma with buttery goodness. Here’s a simple guide to bake them at home.

Ingredients:

- 1 cup (226g) unsalted butter, softened

- ½ cup (60g) powdered sugar

- 2 cups (250g) all-purpose flour

- 2 tbsp chopped fresh rosemary

- ½ tsp salt

- 1 tsp vanilla extract

Instructions:

1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter & Sugar: In a bowl, beat butter and powdered sugar until light and fluffy (2-3 mins).

3. Mix Dry Ingredients: Whisk flour, salt, and rosemary in a separate bowl. Gradually add to the butter mixture, mixing until just combined. Stir in vanilla.

4. Shape Dough: Form the dough into a 1-inch thick log. Wrap in plastic wrap and chill for 30 mins.

5. Bake: Slice the log into ½-inch thick rounds. Place on the baking sheet, 1 inch apart. Bake for 15-18 mins until edges are golden.

6. Cool: Let cookies cool on the sheet for 5 mins, then transfer to a wire rack.

Tips: For extra flavor, brush the tops with honey before baking. Store in an airtight container for up to a week. Enjoy these fragrant cookies with tea or coffee!