Rosemary Shortbread Cookie

Posted in on the 2nd December, 2013

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 cups unsalted butter
  • 2/3 cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 2 teaspoons white sugar for decoration

Shortbread is a type of biscuit or cookie that is basically made out of three parts flour, two parts butter and one part sugar. It is so named because of its usually crumbly texture due to the high fat content from the butter. It has a long history as a Scottish dessert and is popular in Britain and Ireland. Through the years, it has gone through a number of refinements, one of which is this Rosemary Shortbread Cookie recipe that you can try out.

Equipment:

  • Mixing bowl
  • Mixer
  • Rolling pin
  • Cookie sheets
  • Parchment paper

Instructions:

  1. In a medium bowl, cream the butter and sugar together. Continue mixing until mixture becomes light and fluffy.
  2. Stir in the flour, salt and chopped rosemary until it is well blended.
  3. Mix until the dough becomes somewhat soft. Cover and refrigerate for about an hour.
  4. Line the cookie sheets with parchment paper.
  5. On a lightly floured smooth surface, roll out the dough to 1/4 of an inch thick. Cut into rectangles
  6. 1 1/2 by 2 inches in size. Place in the lined cookie sheets about an inch apart from each other.
  7. Sprinkle the remaining sugar on the tops of the cookies.
  8. Place the cookie sheets inside an oven preheated to 350 degrees F or 190 degrees C. Bake for 8 minutes or until the cookie edges become golden. Remove from the oven and let cool on wire racks. When completely cooled, store the cookies in an airtight container at room temperature.