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Shortbread cookies are a timeless classic, cherished by many for their delicate texture and rich, buttery flavor. These cookies are known for their simplicity, often made with just a few basic ingredients that come together to create a sweet treat that melts in your mouth. While traditional shortbread recipes typically feature a straightforward combination of butter, sugar, and flour, the addition of unique flavors can elevate these cookies to new heights. One such unexpected yet delightful flavor is rosemary.

Shortbread Cookies Recipe

Discover the delightful twist on a classic favorite with this Rosemary Shortbread Cookies recipe. These buttery treats meld the aromatic essence of fresh rosemary with a melt-in-your-mouth texture. Perfect for any occasion, from cozy afternoons to festive gatherings, these cookies are a must-try. With simple ingredients like unsalted butter, powdered sugar, and flour, you'll create a sophisticated yet easy dessert that's sure to impress. Enjoy baking and sharing these unique cookies!
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened

¾ cup powdered sugar

2 cups all-purpose flour

¼ teaspoon salt

1 tablespoon finely chopped fresh rosemary (or 1 teaspoon dried rosemary)

½ teaspoon vanilla extract

Optional: Coarse sea salt for sprinkling on top

Instructions
 

Prep the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cookie transfer.

    Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.

      Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Add the finely chopped rosemary to the flour mixture (reserving a pinch for garnish, if desired).

        Mix Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture. Mix on low speed until just combined. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until fully incorporated. The dough should be soft but not sticky.

          Shape the Cookies: Turn the dough onto a lightly floured surface. Roll it out to about ¼-inch thickness. Using a cookie cutter, cut cookies into desired shapes and place them on the prepared baking sheet.

            Prep for Baking: If desired, sprinkle a tiny pinch of coarse sea salt on top of each cookie for an added burst of flavor.

              Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Keep an eye on them, as baking times may vary based on thickness.

                Cool the Cookies: Once baked, remove them from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Enjoy: Once cool, serve the rosemary shortbread cookies with tea, coffee, or simply enjoy them on their own!

                    Prep Time, Total Time, Servings: 15 min | 30 min | 24 cookies