From: https://mysimpledishes.com/rosemary-infused-shortbread-cookies-recipe/
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon pure vanilla extract
- 1/4 cup granulated sugar (for sprinkling)
- Optional: Sea salt flakes (for topping)
Instructions
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. This usually takes about 2-3 minutes using an electric mixer on medium speed.
- Mix in Ingredients: Add in the finely chopped rosemary, vanilla extract, and sea salt. Mix until well combined.
- Add Flour: Gradually add the all-purpose flour to the butter mixture. Use a spatula or wooden spoon to gently incorporate the flour until a crumbly dough forms. Do not over-mix.
- Form Dough: Gather the dough into a ball and turn it out onto a lightly floured surface. Flatten the dough into a disk about 1/2 inch thick.
- Cut Cookies: Use a rolling pin to roll out the dough to about 1/4 inch thick. Cut out shapes using cookie cutters or simply into squares with a sharp knife. Place the cut cookies onto the prepared baking sheet, leaving some space between them.
- Sprinkle with Sugar: Lightly sprinkle granulated sugar over each cookie. If desired, add a few flakes of sea salt on top for an extra touch of flavor.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking.
- Cool Down: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve: Enjoy these aromatic rosemary shortbread cookies with tea or as a delightful snack any time of the day!
Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies