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Shortbread cookies have long held a cherished place in the hearts and taste buds of dessert lovers worldwide. With their rich, buttery flavor and crumbly texture, they epitomize classic baking. Originating from Scotland, these delightful treats have evolved over centuries, yet their fundamental appeal remains unchanged. Traditionally simple, shortbread consists of just a few key ingredients, allowing the flavors to shine through beautifully.

Rosemary Shortbread Cookies

Discover a delightful twist on a classic treat with rosemary-infused shortbread cookies. This simple recipe elevates traditional shortbread's rich, buttery flavor with the aromatic touch of fresh rosemary, offering a unique balance of sweet and savory. Perfect for any occasion, these cookies are easy to make and promise a melt-in-your-mouth experience. Add a touch of gourmet flair to your baking and impress your friends and family with this unexpected flavor combination.
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Ingredients
  

1 cup (226g) unsalted butter, softened

1/2 cup (60g) powdered sugar

2 cups (250g) all-purpose flour

1/4 cup (25g) cornstarch

2 tablespoons fresh rosemary, finely chopped

1 teaspoon vanilla extract

1/2 teaspoon sea salt

Optional: Extra granulated sugar for sprinkling

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

    Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy.

      Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, and sea salt.

        Mix Ingredients: Gradually add the dry ingredients to the creamed mixture. Mix until just combined. Stir in the finely chopped rosemary and vanilla extract until evenly distributed.

          Shape Cookies: Turn the dough out onto a lightly floured surface. Roll it out to about 1/4 inch thickness. Use a cookie cutter to cut out your desired shapes and place them on the prepared baking sheet.

            Chill (Optional): For a firmer cookie, chill the cut-out cookies in the refrigerator for 15-30 minutes before baking.

              Bake: Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden. Keep an eye on them to prevent over-baking.

                Cool and Serve: Remove from the oven, let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a little granulated sugar on top for extra sweetness.

                  Enjoy: Serve with tea or coffee and savor the unique flavor of rosemary in these delightful shortbread cookies!

                    Prep Time, Total Time, Servings: 15 min | 35 min | 24 cookies