Rosemary Shortbread

Love this recipe! It is my go to cookie as I always have rosemary growing in my herb garden. Once the dough is made, I form it into two logs about 1.5" diameter and roll in waxed paper/store in big freezer plastic bag. I cut off 1/4-1/2 " thick cookies as needed and bake them at 325 for about 15 minutes. SOOO good!!

• jacksmommd

• Annapolis, MD

• 11/13/2021

I’ve been making this for years, but it didn’t turn out quite right today. It didn’t cook it the recommended time and didn’t rise at all. Since there is leaving, I’m assuming it should rise some. But I can’t remember, and there’s no photo. I did make the dough at night and cooked in the morning. But I do that with lots of cookies and they are fine. Am I making up a problem?

• capitolhillfoodie

• Washington,DC

• 12/20/2020

I love this recipe and people are always surprised by the flavor. These are well balanced with a bit of crunch from the sugar on top. I believe they are much better if you wait a day before eating. I think the flavor is stronger the second day.

• Anonymous

• Upstate NY

• 12/11/2019

哇,这些都是美味的,肯定to be a regular recipe around here. i used a food processor instead of a mixer so i could just throw everything in the dishwasher and it worked perfectly. pressed dough into a quiche pan with a removable bottom, resulting in lovely fluted edges and wedge-shaped cookies. was easy to remove and cut without breaking. sprinkled maldon and coarse sugar on top before baking. added texture and the salty bits were amaaaazing. use really good, fresh butter if you can. you definitely taste the butter. served with homemade meyer lemon curd. huge hit.

• diligentlydining

• Bay Area, CA

• 2/26/2018

Thank you to all the cooks who left reviews. I appreciated them all. These are amazing cookies: quick to make, delicious, with a great presentation when used as a gift or arranged on a cookie platter. I think this particular recipe is the best Rosemary Shortbread recipe on this site. I followed the recipe with the following changes: added a tablespoon of orange zest, shaped into 2 rectangular logs, chilled, then sliced 1/4" and baked. I used the tines of a fork to make two rows of indentations on each slice before baking. I'm packaging a dozen in a clear glassine bag with a gold star design, thin gold ribbon and a printed tag. Easy, elegant and simple holiday gift. These are replacing the more labor intensive Chocolate Hazelnut Biscotti that I have given (in these same bags!!) for holiday gifts for many years.

• terri53226

• Wauwatosa, WI

• 12/15/2016

I am not a baker but this recipe is very easy to follow and lots of fun! My kids (7 and 5) loved it.

• Anonymous

• Florida

• 1/12/2016

I have made this recipe countless times, and I find it much better than the Gourmet 1998 one. The dough in this one is easier to handle. Sometimes I add a some orange zest, which always gets rave reviews. Am going to experiment and use the brandy butter left over from Christmas pudding.

• lemonsquare

• Toronto

• 12/28/2015

Every single time I've made these people have raved--I mean, even seeking me out via email to find out the recipe. They are that good!

• huffychick

• Los Angeles, CA

• 4/21/2015

这些是如此美味,厨房气味头脑venly while they are baking. Next time I'm going to try sprinkling with a tiny amount of coarser-grained salt for added crunch and savoriness.

• mcinmeri

• Chicago, IL

• 10/31/2013

These were absolutely delicious. I found it necessary to cream the butter and sugar before adding the honey. Made the first batch with rosemary (my 13 year old scarfed up 4 before I could box them up). The second batch with lemon & lime zest.

• kmvictor

• Brooklyn

• 12/25/2012

A remarkable cookie. I got quite a few raves about this one, which I made the past two years. This year, I tried just adding rosemary to a classic shortbread recipe to see if that would work as well, and in my opinion, it did not. The honey adds a subtle flavor and changed the texture, making the cookies slightly less crumbly. Having done a side-by-side comparison, I'm committed to this recipe.

• montamorris

• Kansas City

• 12/23/2012

Really love this recipe. Like others, I rolled out the dough and cut it with small cookie cutters before baking. And since I used a flower-shaped cutter, I also but a tiny sprig of thyme in the middle of each for a little decorative flair. I'll try adding lemon peel to the dough next time as well.

• Anonymous

• Belfast, ME

• 9/30/2012

Yummy! We added lemon zest to dry mix, very good!

• nigenjon

• 12/21/2011

You should make these cookies!!! I wanted to simplify my Christmas this year and wanted some key items that would be easy to make ahead and still be delicious. This cookie is an amazing balance between sweet, salty, and savory. I made these into rectangle shaped logs, froze, and then sliced before baking. For those of you also wanting to simplify, I made the following equally yummy cookie recipes from this site, shaped into logs and frozen: Rosemary Shortbread, Pistachio Cranberry Icebox (also amazing!), Chocolate Hazelnut, and Lemony Slice-and- Bakes. I will bring them out and bake the day before my company comes.

• jen_225

• Greeley, Colorado

• 12/15/2011

Love them! I made two batches (not together) I am doing them for a cookie exchange and the 2 batches gave me just over 9 dozen. I do not have the patience for rolling out dough as my wine bottles typically end of sticky. I rolled in batch into 2 logs put them in the fridge for 30 minutes then sliced them thinly. I added about 1.5 TBS of rosemary, fresh as stated. These are great!

• kirstdyke

• 12/6/2011