As I was making these rosemary shortbread cookies, I couldn’t assist but intend of i of my many culinary pet peeves, which is when people add together some random element to a recipe, merely for the sake of making it different. This is non i of those times.
While rosemary may look similar a foreign add-on at commencement glance, it industrial plant then perfectly inwards these, that I’d fence they're genuinely meliorate than the original. There’s something then interesting close how the subtle hitting of resinous herb industrial plant amongst this sweet, buttery cookie.
I should cite that the fourth dimension given is merely a guide. It depends on the sort as well as thickness of your cookies, then last certain to start checking them at some 40-45 minutes. You tin post away trace them every bit shortly every bit they plow golden, but that depends on how mild a season yous want.
The longer they bake, the darker they get, as well as the nuttier the butter gets. Some prefer their shortbread cookies low-cal as well as mild, field others volition allow them teach until they plow brown. If yous haven’t made them before, I’m afraid you’ll accept to create some tests. I promise yous hand these amazing shortbread cookies a endeavor soon. Enjoy!
Extra Credit Project: Make these using a circular cookie cutter, as well as utilisation 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 create non mince, or it may last also strong)
2 1/4 cups all-purpose flour (10 oz past times weight)