Easiest Way to Cook Tasty Rosemary shortbread cookies

Rosemary shortbread cookies. Rosemary Shortbread Cookies Rosemary Shortbread Cookies. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well. While rosemary may seem like a strange addition to at first glance, it works so perfectly in these shortbread cookies that I'd argue they're actually better than the original. There's something so interesting about how the subtle hit of resinous herb works with this sweet, buttery cookie.

Bake these shortbread cookies using rosemary - a flavorful dessert! Rosemary Shortbread Cookies The contrast of salty, sweet, and savory in these almond flour cookies are incredible and we find it truly hard to just eat one. These are really good cookies to make for people that aren't necessarily grain- or gluten-free as they really won't know that they are grain-free. You can cook Rosemary shortbread cookies using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rosemary shortbread cookies

1. Prepare 250 grams of butter (salted).
2. Prepare 1/2 cup of castor sugar.
3. You need 1/2 teaspoon of vanilla essence.
4. You need 2 1/2 cups of cake flour / all purpose flour.
5. It's 1 tablespoon of fresh rosemary finely chopped.
6. It's of Chocolate for melting (not baking chocolate though).

In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well. Lightly butter the foil and sides of the pan.

Rosemary shortbread cookies instructions

1. Set oven to 180 degrees C. Make sure butter is room temperature. With paddle attachment Cream butter and sugar well. Add vanilla.
2. Add flour 1 cup at a time mix well.
3. Add rosemary and mix well.
4. Flatten the dough and place clear plastic bag over it. Roll lightly. Cut out with cookie cutter.
5. Carefully place on baking sheet and bake for about 10 to 12 minutes.
6. Cool biscuits before removing from tray so they don't break.
7. On medium heat melt chocolate. Add a little milk or cream to prevent scorching, but not too much or it will not set.
8. Working quickly dip half the biscuit in chocolate and place on wire rack to set.
9. Add flour.

This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies. The dough, which comes together quickly in a food processor, is already enhanced with rosemary, but nuts, seeds, citrus zest, spices, vanilla or minced dried fruit — or a combination of some of these — all make fine additions. Whisk together flour, salt, baking powder, and rosemary in a bowl. While shortbread is still warm, loosen edges from pan with a small knife and invert. Rosemary Shortbread Cookies Rosemary Shortbread Cookies.