rosemary shortbread cookies

i have two rosemary plants this year.  unfortunately, in Michigan, it is not possible to keep rosemary growing outside during the winter months.  when i lived in Charleston, i was able to grow rosemary year round, as long as my garden area was somewhat shielded from excessive wind.

therefore, i look for recipes at the end of the summer to be able to use fresh rosemary right from my garden. this recipe has been adapted from a recipe i found in Nantucket Beach Picnics, by Deborah Moxham and Carla Finn.

the cookies could be shaped with any type of cookie cutter, any size.  it would be important to bake the cookies of similar sizes and shapes together on one cookie sheet.  the rosemary fragrance is unique to this cookie, and adds to the flavor profile for a summer treat.


preheat the oven to 350 degrees.  next, assemble the following ingredients:  16 tablespoons of unsalted butter, 1/4 cup superfine sugar, 1 1/2 cups of all-purpose flour, 2 teaspoons of freshly chopped rosemary leaves, and sanding sugar

cream the softened butter and sugar until smooth.  add the flour and rosemary into the dough. form into a ball, and then flatten within a quarter-sheet pan.  cover with plastic and chill for one hour.

remove from the refrigerator, and roll on a floured surface.  cut into shapes. sprinkle with sugar.  place on a greased baking sheet and bake for 8 to 10 minutes.  remove from the oven and allow to cool before serving.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s