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Shortbread cookies have earned their place as a beloved staple in many households, known for their rich flavor and buttery texture. Their simplicity makes them a canvas for creativity, allowing bakers to experiment with various flavors and ingredients. While traditional shortbread recipes typically focus on the classic combination of butter, sugar, and flour, the culinary world has embraced a delightful twist: the infusion of herbs. One herb that stands out for its aromatic and flavorful properties is rosemary.

Rosemary Shortbread Cookies

Discover the delightful blend of savory and sweet with rosemary-infused shortbread cookies. This recipe elevates traditional shortbread by adding the aromatic flavor of fresh rosemary, making each bite a unique experience. Perfect for any occasion, these cookies are simple to make and create a lovely treat for tea time or as a gourmet gift. Dive into the art of herb-infused baking, and impress your friends and family with this sophisticated twist on a classic favorite!
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Ingredients
  

1 cup unsalted butter, softened

1/2 cup powdered sugar

2 cups all-purpose flour

1/4 teaspoon sea salt

1 tablespoon fresh rosemary, finely chopped

1 teaspoon pure vanilla extract

1/4 cup granulated sugar (for sprinkling)

Optional: Sea salt flakes (for topping)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

      Mix in Ingredients: Add in the finely chopped rosemary, vanilla extract, and sea salt. Mix until well combined.

        Add Flour: Gradually add the all-purpose flour to the butter mixture. Use a spatula or wooden spoon to gently incorporate the flour until a crumbly dough forms. Do not over-mix.

          Form Dough: Gather the dough into a ball and turn it out onto a lightly floured surface. Flatten the dough into a disk about 1/2 inch thick.

            Cut Cookies: Use a rolling pin to roll out the dough to about 1/4 inch thick. Cut out shapes using cookie cutters or simply into squares with a sharp knife. Place the cut cookies onto the prepared baking sheet, leaving some space between them.

              Sprinkle with Sugar: Lightly sprinkle granulated sugar over each cookie. If desired, add a few flakes of sea salt on top for an extra touch of flavor.

                Bake: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid over-baking.

                  Cool Down: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                    Serve: Enjoy these aromatic rosemary shortbread cookies with tea or as a delightful snack any time of the day!

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 24 cookies