Shortbread cookies, those buttery, melt-in-your-mouth delights, hold a special place in many hearts. They’re simple to make, incredibly versatile, and utterly irresistible. But have you ever tried infusing them with the earthy, aromatic essence of fresh rosemary? This simple twist elevates the classic shortbread to new heights, creating a sophisticated treat perfect for any occasion.
Whether you’re a seasoned baker or a kitchen novice, this recipe will guide you through each step with ease. So, gather your ingredients, and let’s create some magic in the kitchen!
Ingredients You’ll Need:
To embark on this flavorful journey, you’ll need the following ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 cup (60g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 tablespoons finely chopped fresh rosemary
- 1 teaspoon vanilla extract
- Optional: Turbinado sugar for sprinkling
Tips:
- I highly recommend using fresh rosemary for the most potent flavor. However, if you’re in a pinch, you can substitute with 1 teaspoon of dried rosemary.
- Feel free to adjust the sugar content to your liking. If you prefer a less sweet cookie, start with 1/4 cup of sugar and add more to taste.
Tools of the Trade:
Before we begin, make sure you have the following tools on hand:
- Measuring cups and spoons
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Rolling pin
- Cookie cutters (optional)
Let’s Get Baking:
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Prepare the Dough: In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, cream together the softened butter and chopped rosemary until light and fluffy. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
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Chill and Roll: Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This will allow the butter to solidify and make the dough easier to handle. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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Cut and Bake: Once chilled, lightly flour a clean surface and roll out the dough to about 1/4 inch thickness. Use your favorite cookie cutters to cut out desired shapes, or simply slice the dough into squares or rectangles. Place the cookies onto the prepared baking sheet.
Rosemary Shortbread Dough -
Sweet and Bake: For an extra touch of sweetness and crunch, sprinkle the tops of the cookies with turbinado sugar. Bake for 12-15 minutes, or until the edges turn a light golden brown.
Rosemary Shortbread Cookies Baking -
Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool completely on the baking sheet before serving.
Rosemary Shortbread Cookie FAQs:
Q: Can I freeze the cookie dough?
A: Absolutely! This dough freezes beautifully for up to 3 months. Simply thaw it overnight in the refrigerator before rolling and baking.
Q: Can I use other herbs instead of rosemary?
A: Of course! Thyme, lavender, and even sage would lend their unique flavors to these cookies. Experiment and discover your favorite combinations.
A Final Word:
These rosemary shortbread cookies are a testament to the fact that even the simplest recipes can be elevated with a touch of creativity. The aroma that fills your kitchen as they bake, the delicate crunch with each bite, and the subtle hint of rosemary lingering on your palate – it’s an experience that will leave you craving for more. So go ahead, indulge in the art of baking and savor the deliciousness of homemade rosemary shortbread cookies.
Don’t forget to share your baking adventures with us! Leave a comment below and tell us about your favorite cookie variations. Happy baking!
