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My review
Rosemary Shortbread Cookies
Abigail
"A very Victorian recipe! Some people are put off by the notion of herb cookies, but you'll be pleasantly surprised. The flavor improves with age (best 2 days after), keeping for about a week."
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Ingredients
1 h 35 m servings 118 calsOriginal recipe yields 36 servings (3 dozen cookies)
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Directions
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- In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
- On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
- Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Footnotes
- Tip
- Parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Per Serving: 118 calories; 7.8 g fat; 11.2 g carbohydrates; 1.1 g protein; 20 mg cholesterol; 17 mg sodium. Full nutrition
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Reviews
Read all reviews 126151 Ratings
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Most helpful positive review
9/19/2006
I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT ...
Most helpful critical review
4/5/2005
Is something missing? I ended up with NOT a creamy mixture. Too much flour, or not enough of something else. Too powdery to roll out.
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9/19/2006
I have had a favorite cookie recipe since I was a child, but yesterday me and my girls made these cookies and that once favorite cookie has been replaced by these cookies. My best tip is DO NOT ...
8/24/2007
The only thing I changed about this recipe was the prep before it went into the oven. I hand rolled small balls of dough (about 1 T each) and slightly flattened them into 1/4 inch thick discs on...
4/5/2005
Note: This recipe was originally published with an incorrect amount for the butter. We have corrected the amount to 1 1/2 cups. This will solve the problem mentioned in the previous review. We a...
12/6/2006
I really, really like these cookies! I rolled them into a log shape and placed them in plastic wrap before refrigerating them. Once chilled I sliced them, sprinkled sugar on them and baked them....
1/2/2007
I've had a small rosemary tree in my kitchen as a Christmas decoration and I happened upon this recipe. The rest is history. This cookie will now become a prized addition to my repertoire. It...
12/30/2009
Wonderful - I rolled the dough into a round 'loaf' and chilled it, then cut thin discs rather than roll it out and cut rectangles. Worked great. It's such an unusual and tasty cookie - very ...
10/4/2008
Delicious crispy, buttery sweetness with a hint of rosemary. These are a delicious and different cookie. I found the dough rolled better when it wasn't quite as cold. Flour the surface you're...
10/3/2007
You can also make these using lavender. Oddly enough, they taste somewhat like rosemary. YUM
5/23/2006
I had to cook mine longer than 8 mins to get them done, and managed to over cook them slightly. Nevertheless they tasted great! I will be making these again and experimenting with the timing.