Description
These Vanilla and Rosemary Shortbread Cookies blend the warmth of pure vanilla with the earthy, pine-like aroma of fresh rosemary. They’re tender, buttery, and perfect for pairing with tea or coffee, offering a sophisticated twist on a classic cookie.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract or paste
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely minced (or 1 teaspoon dried)
- 1/4 teaspoon salt
- Optional: coarse sugar for sprinkling
Instructions
- Make the Dough:
- In a bowl, cream together butter and powdered sugar until smooth.
- Add vanilla and rosemary; mix well.
- Stir in flour and salt until a dough forms. Do not overmix.
- Chill:
- Form dough into a log or press into a disk, wrap in plastic, and chill for at least 30 minutes.
- Preheat Oven:
- Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape & Bake:
- Roll out dough to ¼-inch thick or slice rounds from the log.
- Place on prepared sheet and sprinkle with coarse sugar if using.
- Bake for 10–12 minutes, until edges are lightly golden. Cool on a rack.
Notes
- Use vanilla bean paste for an extra punch of flavor and visual appeal.
- Try pairing with lemon zest or a drizzle of white chocolate for a creative twist.
- Store in an airtight container for up to 1 week.
- Details
Nutrition
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
