Rosemary shortbread cookies

I LOVE fresh herbs, especially thyme and rosemary, but I just can’t seem to use them all up before they turn brown and  wrinkled dry. Last week I baked a whole chicken with lemon, rosemary and potatoes but was left with an abundance of rosemary. Upon searching the web, I found a recipe for rosemary shortbread cookies.

I know what you’re thinking! Rosemary in cookies? I thought the same thing, but I wanted to use up my rosemary and I had all the ingredients in my cupboards and refrigerator.

The cookies were easy to make. They also smelled heavenly and tasted great. The rosemary shortbread cookies weren’t overly sweet and I loved that I could identify the lemon peel and bursts of rosemary. Oh what a divine treat! I gobbled down three right out of the oven … but did share with others. I also have another batter stored in the freezer for a rainy day.


  • 2 sticks butter, room temperature
  • ¾ cup sugar, extra for dusting
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 teaspoons grated lemon zest
  • 2 ¼ cups all purpose flour
  • ½ teaspoon salt
  1. Cream butter and sugar until light and fluffy. Add the egg and vanilla, mix until blended.
  2. Add the rosemary, lemon zest salt and flour and mix well. Divide dough in half and shape into log. Roll logs up in wax paper about 1 ½ inch in diameter.
  3. Chill for at least 1 hour. Preheat oven to 350F. Cut logs into ¼ inch slices, roll in sugar and place on parchment covered baking sheet. (instead, I put the half the batter in a gallon size ziplock g, folded it in half and rolled it out with a rolling pin. Then I put it in the freezer until  firm, then cut in squares.)
  4. Bake for 10-12 minutes or until the edges are pale brown.



2 responses to “Rosemary shortbread cookies

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