Description
Soft, buttery shortbread cookies infused with fragrant fresh rosemary for a cozy and slightly sophisticated twist on a classic treat. These tender cookies are easy to make and versatile enough for any occasion.
Ingredients
- ¾ cup (150 g) granulated sugar
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup (226 g) unsalted butter, at room temperature
- 2 teaspoons (10 ml) honey
- ½ teaspoon salt
- 2 cups (240 g) all-purpose flour
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
- Combine sugar and chopped rosemary in a mixer on low speed for 1 minute.
- Add butter, honey, and salt. Cream on medium speed for 2–3 minutes until smooth.
- Add flour in two additions, mixing until just combined. Press in any remaining flour by hand.
- Press dough evenly into the pan. Dock all over with a fork.
- Bake for 25–30 minutes until edges are lightly golden.
- Cool in the pan for 30–45 minutes. Lift out using parchment and slice into bars.
Notes
- Drizzle with lemon or honey glaze for extra flavor.
- Make slice-and-bake cookies by rolling dough into a log and chilling.
- Try as drop cookies, rolling dough into balls and baking 12–14 minutes.
- Use fresh rosemary for best flavor; dried can be too sharp.
- Docking helps bake evenly and prevents puffing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 7g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
