Rosemary Shortbread Cookies |
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Prep Time: 80 Minutes Cook Time: 15 Minutes |
Ready In: 95 Minutes Servings: 3 |
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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. Ingredients:
1 1/2 cups unsalted butter |
2/3 cup white sugar |
2 tablespoons chopped fresh rosemary |
2 3/4 cups all-purpose flour |
1/4 teaspoon salt |
2 teaspoons white sugar for decoration |
Directions:
1. 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.
2. Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
3. 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.
4. 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.
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