Rosemary shortbread cookies. These cookies are perfect for tea time or frankly, any time! With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. This basic, buttery shortbread practically begs that you customize it to suit your own tastes or pantry supplies.

When making shortbread cookies, adopt the mindset of making pie dough: Work quickly and keep everything as cold as possible. Fresh rosemary adds a fragrant quality to these delicate cookies. And because the herb traditionally represents remembrance, a. You can have Rosemary shortbread cookies using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Rosemary shortbread cookies

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

Lemon Rosemary Shortbread Cookies-crisp, buttery cookies that are perfect for tea time or any time! Last summer Josh built a raised herb garden in our backyard. We planted a variety of herbs and. Rosemary Shortbread Cookies. this link is to an external site that may or may not meet accessibility guidelines.

Rosemary shortbread cookies step by step

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

Buttery and flaky vegan shortbread cookies with rosemary, dipped in chocolate, and sprinkled with Himalayan sea salt for the perfect seasonal twist on a classic cookie. Rosemary Shortbread Cookies - Not for Nothing. As I was making these rosemary shortbread cookies, I couldn't help but think of one of my many culinary pet peeves. The cookies are fragrant, not too sweet and pleasantly crisp; they go beautifully with a dish of summer fruit, berries or citrus sorbet. Bake these shortbread cookies using rosemary - a flavorful dessert!