Rosemary Shortbread Cookies by Valerie

Got some fresh rosemary in our CSA share this week (thanks CurtisandSarah Millsap!) and my friend Jacque recommended I try some rosemary shortbread cookies. All I can say is “Where have you been all my life?!?” (And of course I made them with whole wheat flour and less sugar. Less than one teaspoon of sugar per serving. Unless you eat six of them. But of course no one would do anything like THAT!)shortbread

Valerie Hackmann Eastman
September 14 at 3:01pm
Rosemary Shortbread Cookies 1 ½ cups unsalted butter ½ cup granulated sugar 2 tablespoons chopped fresh rosemary 1 cup all purpose flour 1 ¾ cups whole wheat flour ¼ teaspoon salt 2 teaspoons granulated sugar for decoration In a medium bowl, cream together the butter and ½ cup sugar until light and fluffy. Stir in the flour, salt, and rosemary until well blended. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. On a lightly floured surface, roll the dough out to ¼ inch thickness. Cut into rectangles 1½ x 2 inches or use a biscuit cutter. Place cookies 1 inch apart on a cookie sheet. Sprinkle the remaining sugar over the tops. Bake for 8 minutes or until golden on the edges. Cool on a wire rack, and store in an airtight container at room temperature. Makes 3 dozen.
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