Sweet & Herby Rosemary Shortbread Cookies
Serves 2010 mins prep11 mins cook
Shortbread isn’t just for holidays anymore. These summer-inspired Rosemary Shortbread cookies are packed with mouth-watering aromatic, sweet, and salty flavors. It’s a simple 6-ingredient and 3-step recipe!
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What you need
Instructions
0 Combine all ingredients, other than your flour and rosemary, in a food processor and pulse until smooth. 10 Using a knife and cutting board, chop your rosemary finely and add to your weighed-out flour. 2 Pour flour mixture into the food processor and pulse until the dough just comes together. 9 Separate the dough into two portions and shape it into a disk. Wrap each disk in plastic and set it in the freezer for about twenty minutes. 4 Remove disks from the freezer once they've slightly firmed. Taking two pieces or parchment paper, place one piece of parchment below the dough and one on top. Roll out your dough to 1/4 inch and cut into circles using a cookie cutter. 8 Freeze shortbread for at least 20 minutes until frozen, and preheat the oven to 330 degrees Fahrenheit. 6 Bake the cookies for 8-11 minutes, making sure that you take them out of the oven before you see too much browning occur. 7 Allow your cookies to cool on a cooling rack once bakedView original recipe