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Rosemary Shortbread Cookies Recipe

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

Contributor:  
Contributor:  
Mark & Deborah Cacciapouti
Added: Monday, April 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1 tbsp. chopped fresh rosemary
1 1/2 sticks (3/4 c) unsalted butter, softened
2 tbsps. mild honey
1/2 c. confectioners sugar
1 tbsp. or more granulated sugar

Directions:
Directions:
©Whisk together flour, salt, baking powder, & rosemary in a bowl. Mix together butter, honey & confectioners sugar in a large bowl with an electric mixer at low speed, then add flour mixture & mix until dough resembles coarse meal with some small (roughly pea-size) butter lumps. Gather dough into a ball & transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Have dough & form each half into a 5" disk. Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment into a 9" round (trim as necessary). Remove top sheet of parchment & transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 or 12 wedges by pricking dotted lines with a fork, then mark edges decoratively. Sprinkle dough with 1/2 tbsp. granulated sugar or to taste. bake shortbread in middle of oven until golden brown, 20 to 25 min. Slide shortbread on parchment to a rack & cook 5 min. Transfer with a metal spatula to a cutting board & cut along score marks with a heavy knife. Make another shortbread with remaining dough.

Number Of Servings:
Number Of Servings:
approx. 2 dozen
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Preheat oven to 300

 

 

 

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