Rosemary Shortbread Cookies

Home that smells like a spa when your baking! Relaxing!

Credit: Aunt Renee

Prep: 15 min

Bake Time: 20-25 min

Servings:  24 cookies depending on size


3/4 lb, (3 sticks) butter (soft but not melted- room temp)

1 cup sugar (I used sugar in the raw; it gave it more of a crunch)

1 tsp vanilla

3 1/4 cup all purpose flour

1/4 tsp salt

About 1 Tablespoons of dried Rosemary


With mixer, blend sugar and butter until smooth.  Mix salt with flour and add slowly to butter mixture until just blended into dough.  Don’t over mix or they won’t be flaky. Mix in the Rosemary at anytime.

Gather the ball of dough out of mixer with hands, and it says to wrap with plastic and refrigerate for 30 min.  Roll it out on counter that has been covered with flour, just like you would a pie crust.  Keep it thick though, I did 3/4 inch.  Cut into any shape you want.  I just used a round wine glass, you could do them in rectangle fingers as suggested. Then gather up the dough scraps and roll again and cut more.  You can also roll it into a log and serene wrap it, refrigerate it and cut it. Sprinkle with sugar before you bake them. The least amount of times you play with it and reroll it the better.  Place on ungreased cookie sheet and bake until edges are golden.  Watch closely, sometimes it is hard to tell with these.  About 20-25 min at 350.  They don’t spread out much so you can do them close.  Let them cool a bit before you move them to a cooling rack.  They are fragile when hot and will break if you move them too soon.

Enjoy!  They smell great when they are cooking!


Note:  If you feel your dough is to dry, drizzle a little melted butter to add a little fat. 

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