Rosemary Infused Sweet Shortbread
Delight your senses with the aromatic charm of Rosemary-Infused Sweet Shortbread, a buttery, melt-in-your-mouth treat with a unique herbal twist. This easy-to-follow recipe combines the rich flavors of creamy unsalted butter and a hint of vanilla with the earthy brightness of finely chopped fresh rosemary, creating a dessert that's both elegant and irresistibly comforting. Perfectly crisp at the edges yet tender within, these shortbread cookies are ideal for elevating your tea-time spread or serving as a sophisticated yet simple homemade gift. With just a few pantry staples and a quick chilling period, you can enjoy the alluring fusion of sweet and savory in every bite. Whether you pair them with a cup of coffee or savor them solo, this Rosemary-Infused Sweet Shortbread is sure to impress!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 225 grams Unsalted butter
- 100 grams Granulated sugar
- 1 tablespoon Fresh rosemary leaves
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Finely chop the fresh rosemary leaves and set them aside.
In a medium mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract, salt, and chopped rosemary to the butter-sugar mixture, and stir until evenly incorporated.
Gradually sift in the all-purpose flour, mixing gently with a spatula or your hands until a soft dough forms. Avoid overmixing.
Place the dough onto a lightly floured surface and roll it out to a thickness of approximately 1 cm (0.4 inches).
Cut the dough into desired shapes using cookie cutters or a knife, then transfer the shapes onto the prepared baking sheet, leaving about 2 cm (0.8 inches) of space between each piece.
Chill the shaped dough in the refrigerator for 10 minutes to help prevent spreading during baking.
Bake the shortbread in the preheated oven for 25-30 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain a tender texture.
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy your fragrant rosemary-infused sweet shortbread with your favorite beverage, or store it in an airtight container for up to a week.
Nutrition Facts
Calories |
2907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.2 g | 250% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 626 mg | 27% | |
| Total Carbohydrate | 284.0 g | 103% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 101.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 318 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
