As I was making these rosemary shortbread cookies, I couldn’t aid but intend of 1 of my many culinary pet peeves, which is when people add together some random cistron to a recipe, simply for the sake of making it different. This is non 1 of those times.
While rosemary may look similar a foreign add-on at commencement glance, it plant together with thence perfectly inwards these, that I’d fence they’re genuinely amend than the original. There’s something together with thence interesting close how the subtle striking of resinous herb plant amongst this sweet, buttery cookie.
I should cite that the fourth dimension given is simply a guide. It depends on the cast together with thickness of your cookies, together with thence hold upward certain to start checking them at to a greater extent than or less 40-45 minutes. You tin clitoris them every bit presently every bit they plough golden, but that depends on how mild a flavour yous want.
The longer they bake, the darker they get, together with the nuttier the butter gets. Some prefer their shortbread cookies lite together with mild, land others volition permit them larn until they plough brown. If yous haven’t made them before, I’m afraid you’ll bring to produce some tests. I promise yous laissez passer these amazing shortbread cookies a endeavour soon. Enjoy!
Extra Credit Project: Make these using a circular cookie cutter, together with occupation them to brand strawberry H2O ice cream sandwiches.
Ingredients for close 32 Rosemary Shortbread Cookies:
- 8 oz (1 cup) cool unsalted butter, cutting into sparse slices
- 1/2 loving cup white sugar
- 1/8 tsp vanilla extract
- 1 tsp kosher common salt or 1/2 tsp fine tabular array salt
- 2 tbsp finely chopped rosemary (but produce non mince, or it may hold upward also strong)
- 2 1/4 cups all-purpose flour (10 oz past times weight)