Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: ½ cup (1 stick) butter, (softened); ⅓ cup sifted powdered sugar; 1½ cups all purpose flour; 2 tbsp chopped fresh rosemary

The rosemary in this cutout cookie gives it the perfect little savory kick.

⏱ 46 min 🔨 Prep 30min 🔥 Cook 16min 📊 Medium 🍽 12 servings 👁 6

Ingredients

12 servings

½ cup (1 stick) butter, (softened)
⅓ cup sifted powdered sugar
1½ cups all purpose flour
2 tbsp chopped fresh rosemary

Instructions

Preheat the oven to 325°F.
In a medium bowl, beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Gradually add the flour to the butter mixture, beating at low speed until blended. Gently stir in the rosemary.
Use your hands to mold the dough into a ball. Roll the dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter of any shape; place the cutouts on lightly greased baking sheets (or parchment-lined).
Bake for 16 to 18 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool completely.

Cakes & Bread cutout cookiesrosemaryshortbreadamerican