Rosemary Shortbread Cookies Recipe: How to Use That Rosemary Christmas Tree on the Counter Cookies Holidays

It's hard to resist not putting one of the Christmas tree-shaped rosemary plants in your grocery basket. But why resist when you can make these fun rosemary cut-out cookies for your holiday cookie tray? (Also, there are so many delicious recipes using rosemary!) 

There are minimal ingredients in these shortbread cookies: butter, sugar, flour, salt and rosemary. That's it. They are moist and tender with a pop of woodsy rosemary. These holiday cookies would be so festive on a charcuterie board or cookie platter. Store the cookies in an airtight container. Makes a great food gift! 

Cuisine: American
Prep Time: 10 minutes plus 1 hour to chill 
Cook Time: 10 minutes
Total Time: 1 hour and 20 minutes

Ingredients

• 1 cup butter, softened
• 1/4 cup plus 3 tablespoons granulated sugar
• 1 3/4 cups plus 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 2 tablespoons fresh chopped rosemary

Here's how to make it:

1. Cream together the butter and sugar until fluffy. Add the flour and salt. Blend well. Roll the dough into a ball, and then press into a disc shape. Wrap in plastic wrap and refrigerate for about an hour.
2. Lightly flour a work surface. Roll the dough to 1/4-inch thickness. Press the rosemary into the top of the dough. (You could also cut out first and then press on the rosemary leaves.)
3. Cut the dough into tree shapes using a tree cookie cutter. Place on cookie sheets that have been lined with parchment paper.
4. Bake in a preheated 350-degree F oven for 6 to 8 minutes or until golden brown. Remove and cool.

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