Description
Chef John’s Rosemary Shortbread Cookies are a savory-sweet twist on the classic treat, featuring aromatic rosemary and a tender, buttery texture that’s perfect with tea or coffee.
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup white sugar
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 tablespoons white sugar, or as needed for sprinkling
Instructions
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and 1/2 cup sugar until light and fluffy.
- Mix in chopped rosemary and salt until evenly combined.
- Gradually mix in the flour until the dough just comes together.
- Press dough into a 9-inch round tart pan or form into a flat round on the baking sheet about 1/2 inch thick.
- Score into wedges using a knife, and prick each wedge several times with a fork.
- Sprinkle the top with 2 tablespoons of sugar.
- Bake in the preheated oven for 30 to 35 minutes or until lightly golden at the edges.
- Remove from oven and cool in the pan for about 10 minutes before re-cutting the wedges and allowing to cool completely.
Notes
- Make sure the butter is at room temperature for easy creaming.
- Fresh rosemary gives the best flavor, but dried can be used in a pinch (use half the amount).
- Store cookies in an airtight container for up to a week.
- Try pairing with lemon curd or cheese for a savory-sweet snack.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 270
- Sugar: 9g
- Sodium: 290mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
