Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 66
Cuisine: Global
Ingredients: 237 milliliters butter, softened; 118 milliliters confectioners sugar; 473 milliliters all-purpose flour; 2 Tbsps minced fresh rosemary; 1 teaspoons sea salt

Rosemary Shortbread Cookies requires roughly 45 minutes from start to finish. One serving contains 42 calories, 0g of protein, and 3g of fat. This vegetarian recipe serves 66. If you have rosemary, confectioners' sugar, flour, and a few other ingredients on hand, you can make it.

Instructions

In a large bowl, cream butter and confectioners' sugar until light and fluffy.

Ingredients you will need

Powdered Sugar

Butter

Cream

Equipment you will use

Bowl

Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.

Ingredients you will need

Rosemary

All Purpose Flour

Salt

Shape into two 8-1/4-in. rolls; wrap each in plastic wrap. Refrigerate overnight.

Ingredients you will need

Roll

Wrap

Equipment you will use

Plastic Wrap

Cut into 1/4-in. slices.

Place 2 in. apart on ungreased baking sheets.

Equipment you will use

Baking Sheet

Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.

Equipment you will use

Oven