Rosemary shortbread cookies are a delicious twist on a classic treat. The aromatic essence of fresh rosemary complements the rich, buttery flavor of traditional shortbread, creating a cookie experience that is both familiar and refreshingly unique.
The Unexpected Combination of Rosemary and Shortbread
When you think of sweet cookies, herbs might not be the first ingredient that comes to mind. However, there’s something magical about combining the earthy, aromatic qualities of rosemary with rich, buttery shortbread. I had my doubts at first, but my experimentation resulted in a delicious surprise that has since become a family favorite.
A Culinary Experiment: Rosemary in Cookies
I’ve always enjoyed the bold flavor of rosemary in savory dishes, but integrating it into a sweet recipe was uncharted recipe territory for me. The thought of changing my shortbread cookies had me hesitant. Would the herb’s strong flavor overpower the delicate sweetness? After some consideration, I decided to take a chance, and I’m so glad I did! The first batch was a success. The rosemary didn’t dominate; instead, it complemented the buttery flavor of the cookies, creating a unique and pleasing taste combination.
Making Rosemary Shortbread
You can make rosemary shortbread cookies all year, even during the winter. Use a festive snowflake cookie cutter to add a seasonal touch. The process begins with creaming the butter and sugar, then incorporating fresh, chopped rosemary. Harvesting rosemary during the colder months is simple; its hardy nature allows it to thrive even in chillier temperatures. Just snip off some fresh green tips from your garden, leaving the woody stems behind. Alternatively, rosemary is readily available at home garden centers as a houseplant during the winter holidays, so bring one home and snip pieces as needed.
Balancing Sweetness with a Touch of Sugar
One of the best features of rosemary shortbread cookies is their balanced flavor. They aren’t overly sweet, making them perfect for anyone who prefers subtler desserts. The coarse sugar sprinkled on top adds just the right amount of sweetness without overwhelming the cookies’ rustic charm. If you’re watching your sugar intake, feel free to skip this step and enjoy the cookies without a sugar topping.
Adjusting the Rosemary Shortbread Recipe for Smaller Batches
If you find yourself craving these cookies but don’t want to commit to a whole batch, you can easily adjust the recipe! Halving it is straightforward; just be sure to modify the chopped rosemary to two tablespoons.
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Rosemary Shortbread Cookies
Equipment
- Rolling Pin
- cookie cutter
- parchment paper or silicon baking mat
Ingredients
- 1 cup salted butter, softened
- ⅔ cup confectioners' sugar
- 3 cups all-purpose flour
- 3 tablespoons fresh rosemary, chopped
- coarse sugar for dusting cookies
Instructions
- In a mixing bowl, beat butter until creamy. Add the confectioners' sugar and beat until well mixed.
- Mix in the flour, a little at a time, until it is incorporated into the dough. Add the rosemary and stir until distributed throughout the dough.
- Turn the dough out onto a floured surface and roll it into a ball. Flatten the ball into a disc, wrap it in plastic wrap, and refrigerate for about 45 minutes or until chilled but not hardened.
- Preheat the oven to 325°F. Then remove the dough from the refrigerator and make sure it is workable. If the dough isn't chilled enough, it can be difficult to move after cutting. If it is too cold, it is challenging to roll it flat. You want it somewhere in between. On a floured surface, roll the dough to 1/4 inch (about 6 mm).
- Using a cookie cutter, cut out shapes and place them on a baking sheet lined with parchment paper or on a baking mat. You can also lightly grease the pan if not using paper or a mat. Using the cookie cutter, line it up exactly and place it over a cut-out shape. Then sprinkle the coarse sugar on the cookie. The cutter helps keep the sugar on the cookie rather than scattering across the baking sheet. Repeat for all the cookies.
- Bake for 13-16 minutes or until very lightly browned and set. Let cool for a few minutes, and then move the cookies to a wire rack to cool completely.