Rosemary Shortbread Cookies Tasty Recipes

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Rosemary Shortbread Cookies

"A very Victorian recipe! Some human beings are cast off via the perception of herb cookies, however you may be pleasantly surprised. The taste improves with age (pleasant 2 days after), retaining for approximately a week."

Ingredients :

  • 1 1/2 cups unsalted butter
  • 2/three cup white sugar
  • 2 tablespoons chopped clean rosemary
  • 2 three/four cups all-purpose flour
  • 1/four teaspoon salt
  • 2 teaspoons white sugar for decoration

Instructions :

Prep : 1H20M Cook : 36M Ready in : 1H35M
  • In a medium bowl, cream collectively the butter and a couple of/3 cup of sugar till mild and fluffy. Stir within the flour salt and rosemary till properly combined. The dough may be quite gentle. Cover and refrigerate for 1 hour.
  • Preheat the oven to 375 levels F (a hundred ninety stages F). Line cookie sheets with parchment paper.
  • On a gently floured floor, roll the dough out to at least one/four inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the coated cookie sheets. Sprinkle the closing sugar over the tops.
  • Bake for eight mins in the preheated oven, or till golden at the edges. Cool on wire racks, and save in an airtight container at room temperature.

Notes :

  • Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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Videos For Rosemary Shortbread Cookies :

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