December 20, 2015 by: Julie Mcaferty
Rosemary Shortbread Cookies
I love the taste and simplicity of shortbread cookies. These are perfect with the addition of a little rosemary! Thank you to our innsitters Gary and Liz for baking these.
1 stick unsalted butter, at room temperature
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1 1/4 cups flour
1/2 tsp. salt
1/2 tsp. vanilla
1 Tbsp. fresh rosemary, finely chopped
Cream together butter, brown sugar, and granulated sugar together in electric mixer until light and fluffy. Gradually add the flour, salt, vanilla, and rosemary. Mix until well combined (dough will be crumbly).
Allow dough to chill for at least 1 hour.
Roll out to 1/8 inch thick on parchment paper and cut into desired shapes (add a little flour on parchment paper, cookie cutters, and rolling pin to keep it from sticking).
Bake at 300F until centers are firm to the touch and edges are golden brown. Cool on wire rack.