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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Rosemary Shortbread Recipe

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This recipe for Rosemary Shortbread is from The Sandberg Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups unsalted butter;
2/3 cup white sugar;
2 tablespoons chopped fresh rosemary or 2 1/2 t. dried rosemary;
2 3/4 cups all-purpose flour;
1/4 teaspoon salt
Directions:
Directions:
Cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size, or use favorite cookie cutter. Place cookies 1 inch apart on the lined cookie sheets.

Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.
Number Of Servings:
Number Of Servings:
Depends ...
Personal Notes:
Personal Notes:
Our favorite Christmas cookie because it's not too sweet.

 

 

 

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