Rosemary Shortbread

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In my book club last week one of the items on the menu was this rosemary shortbread (it was a hit with the book club ladies!).  I was really excited to try this flavor of the month in desserts because I don’t think that’s how people typically think of using it.  Adding it to a buttery shortbread felt like the perfect way to highlight the herb.  This shortbread has minimal ingredients and is easy to make, which is a nice bonus. 🙂  It’s also flaky and buttery and not too sweet, just the way a good shortbread should be.

Let’s get to it!

First preheat your oven. Then you’ll cream together the butter, powdered sugar and fresh rosemary in a stand mixer with a paddle attachment.  The rosemary is being added now so that it will release some of its oils and amp up the flavor.

Once the mixture is light and creamy, add the flour and mix just until combined.

Now pat the dough into a round on a floured surface.

Roll it out to about 1/4″ thickness.

Cover a cookie sheet with parchment paper and use a cookie or biscuit cutter to cut out your cookies.  You may have to re-roll the dough again to cut out more cookies.  Place your cookies on the cookie sheet and sprinkle with sugar.  This adds a slight crunch and a little sweetness.

Now put the filled cookie sheet on the center rack in the oven.  Bake about 12 minutes or until your cookies are golden on the bottom and just around the edges.  The time will vary depending on the shape and size you choose, so just keep an eye on them.

Cool on a rack and then serve.

These cookies are light and crisp and oh so buttery. The hint of rosemary adds a lovely herby element without being overpowering.  They go perfectly with a cup of tea or even a glass of lemonade.

Enjoy!