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Rosemary Shortbread Cookies Recipe

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Rosemary Shortbread Cookies image
Gina,Chris&Girls at 70's Party

 

This recipe for Rosemary Shortbread Cookies, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gina Dahl
Added: Friday, July 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, softened (I once used Challenge regular butter and they turned out salty - maybe good to go with tomato soup, not a "cookie" taste though .. we still ate them all up!)
1/3 cup powdered sugar (SLIC recipe says sifted - I don't bother)
1 1/4 ish cup of flour - plus a little extra if needed for dough and to roll it out on (SLIC recipe calls for 1 1/2 cups all-purpose)
2 tablespoons rosemary - fresh and chopped up (pluck the leaves/needles off the before cutting up - the stems are not good in the cookies!)

Directions:
Directions:
Oven 325 (SLIC) - 350ish - depending on if you can keep an eye on them so they do not burn around the edges.

If the butter is soft enough I use a spoon, otherwise you can use a mixer. Beat butter until creamy and add in powderd sugar (SLIC says gradually) - blend completely and gradually add flour. Blend in all flour, then add chopped up rosemary - mix it in good.

Take dough (you should be able to form a ball and it will all stick together - you may need to add more flour to get it to this) and roll it out (SLIC says to roll it out to 1/4" thick - this doesn't give you very many cookies, though - about 1 dozen - it all depends on what you want them for.) I just make sure that all my cookies on the sheet are the same thickness so no one burns while another doesn't cook all the way. I use a medium to small cookie-cutter (no small edges that break off easily) - again, depending on what/who they are for (small for people who have never tried them and may not like them - for us, we could skip this step and just bake flat blobs and eat them up!)

I use tin foil on a cookie sheet with butter-flavored spray - SLIC says "lightly greased baking sheets - bake at 325 for 16 - 18 minutes". I set the timer for 10-12 minutes, depending on how thick/thin they are and watch them after that - I pull them out when the edges are getting brown. SLIC says "remove cookies to wire racks to cool completely" but paper towels works fine for us.

Personal Notes:
Personal Notes:
I got my original recipe from the Southern Living Incredible Cookies (SLIC) book and I've adjusted to fit our taste.
Other ideas to try:
Instead of rosemary, use chopped-up dried cranberries or lavender or vanilla bean.
Instead of regular flour, use whole wheat flour - mine need more added flour to firm up and end up looking like a dog biscuit, but they still taste good.
Dip the cookie in or drizzle on melted chocolate.

 

 

 

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