Rosemary Shortbread Cookies Recipe: How to Use That Rosemary Christmas Tree on the Counter by 30Seconds Food
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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:
- 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.
-
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.)
-
Cut the dough into tree shapes using a
tree cookie cutter. Place on cookie sheets that have been lined with parchment paper.
-
Bake in a preheated 350-degree F oven for 6 to 8 minutes or until golden brown. Remove and cool.
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Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
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