Recipes December 2013 Country Kitchen Rosemary Shortbread

Rosemary Shortbread

Rosemary Shortbread
Rosemary Shortbread

Rosemary Shortbread


1 ½ cups (3 sticks) unsalted butter, room temperature
1 teaspoon vanilla
1 cup powdered sugar
½ teaspoon salt
3 cups all-purpose flour
¼ cup fresh rosemary, chopped
1 tablespoon granulated sugar


In a mixing bowl, beat butter and vanilla. Slowly add powdered sugar, salt and flour. Mix in rosemary last, incorporating it into dough. Be careful not to overmix as dough will become colored from rosemary.

Place half the dough on a sheet of wax paper or parchment. Use paper to create a roll or rectangular tube of dough.

Repeat with remaining half of dough. Place rolls on baking sheet in freezer for 3 hours to overnight.

Preheat conventional oven to 340 F, convection to 325 F. On a sheet pan, place a sheet of parchment paper. Slice shortbread dough approximately 1/8-inch thick and place on pan 1 inch apart. Sprinkle sugar on top of unbaked shortbread.

Bake approximately 8 – 10 minutes or until edges are lightly browned. Allow shortbread to cool before serving. Store in an airtight container.