Rosemary Shortbread Cookies
They're buttery, filled with sweet jam and a little sugar glaze drizzle!
Recipe Summary Rosemary Shortbread Cookies
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 | Strawberry Jam Shortbread Cookies1 ½ cups unsalted butter⅔ cup white sugar2 tablespoons chopped fresh rosemary2 ¾ cups all-purpose flour¼ teaspoon salt2 teaspoons white sugar for decorationDirectionsIn 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.Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.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.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.Info | Strawberry Jam Shortbread Cookiesprep:
1 hr 20 mins
cook:
15 mins
total:
1 hr 35 mins
Servings:
36
Yield:
3 dozen cookies
TAG : Rosemary Shortbread CookiesDesserts, Cookies, Cut-Out Cookie Recipes,
