There’s something magical about the combination of rosemary and shortbread. The herb’s earthy, pine-like aroma perfectly complements the buttery, crumbly texture of classic shortbread. This delightful twist on a traditional favorite not only tastes divine but also brings a touch of sophistication to your cookie platter.
Rosemary shortbread has its roots in Scottish baking traditions, where simple ingredients create rich, flavorful treats. By infusing fresh rosemary into the dough, you get a unique, savory-sweet flavor profile that’s perfect for any occasion. Whether you’re hosting a fancy tea party or just craving a special snack, rosemary shortbread is sure to impress.
Ready to elevate your baking game? Let’s dive into the world of rosemary shortbread, where each bite offers a perfect balance of sweet and savory.
Ingredients
For this delightful rosemary shortbread, gather the following ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Ensure that the butter is at room temperature for easy mixing. Finely chop the fresh rosemary to evenly distribute its flavor throughout the shortbread. Use a quality vanilla extract to enhance the overall taste of the shortbread. These simple yet essential ingredients will combine to create a savory-sweet treat that is both fragrant and flavorful.
Tools and Equipment
To ensure the perfect rosemary shortbread, having the right tools and equipment is essential. Here’s what you will need:
- Mixing Bowls: A set of mixing bowls, ideally in different sizes, will help you efficiently mix the ingredients.
- Electric Mixer or Stand Mixer: This is crucial for creaming the butter and sugar until light and fluffy. If you don’t have one, a hand mixer works just as well.
- Measuring Cups and Spoons: Accurate measurements are a must in baking; ensure you have a full set of these tools.
- Silicone Spatula: This helps in scraping down the sides of the bowl to ensure all ingredients are well incorporated.
- Fine Mesh Sieve: Optional but recommended for sifting the flour, which can help in achieving a smoother texture in your shortbread.
- Sharp Knife or Dough Cutter: For finely chopping the fresh rosemary and slicing the dough into uniform pieces.
- Rolling Pin: Although not always necessary for shortbread, it can be useful for flattening the dough evenly if you prefer.
- Plastic Wrap or Parchment Paper: Used for chilling the dough, which prevents spreading and helps in slicing uniform cookies.
- Baking Sheet: A must for baking the cookies; make sure it’s large enough to hold multiple cookies without crowding.
- Parchment Paper or Silicone Baking Mat: These are used to line the baking sheet, ensuring the cookies don’t stick and come off easily.
- Cooling Rack: Allows the cookies to cool evenly and prevents them from becoming soggy.
Having these tools and equipment prepared before you start not only makes the baking process smoother but also ensures the results are deliciously precise.
Directions
This easy-to-follow rosemary shortbread recipe will have you creating delightful cookies in no time. Follow these steps for perfect results.
Prep
- Preheat your oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
Start the Dough
- In a large mixing bowl, cream together 1 cup of unsalted butter at room temperature and 1/2 cup of granulated sugar until light and fluffy.
- Add 1 teaspoon of vanilla extract and mix until well incorporated.
Add Dry Ingredients
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of finely chopped fresh rosemary, and 1/2 teaspoon of salt.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
Shape and Chill the Dough
- Turn the dough onto a lightly floured surface and shape it into a log about 2 inches in diameter.
- Wrap the log in plastic wrap and refrigerate for at least 30 minutes to firm up.
Slice the Cookies
- After chilling, unwrap the dough and use a sharp knife to slice it into 1/4-inch thick rounds.
- Place the rounds onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 15-18 minutes or until the edges are just beginning to turn golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Store Rosemary Shortbread Cookies
Storing rosemary shortbread cookies properly ensures they maintain their delicious flavor and perfect texture. Follow these tips to keep your cookies fresh.
Can You Freeze Rosemary Shortbread Cookies?
Yes, you can freeze rosemary shortbread cookies. Once the cookies have cooled completely, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a resealable plastic freezer bag or an airtight container. They will keep for up to 3 months in the freezer. When ready to enjoy, thaw the cookies at room temperature for about 30 minutes. If you prefer a warm cookie, you can briefly reheat them in a preheated 300°F oven for 5-10 minutes.
Tips for Perfect Rosemary Shortbread
Creating perfect rosemary shortbread requires a few key techniques. Here are my top tips to ensure your cookies turn out flawless every time.
Why Do You Chill Rosemary Shortbread Dough?
Chilling the rosemary shortbread dough is essential for achieving that perfect texture. It allows the butter to solidify, which helps the dough maintain its shape during baking. This step also enhances the flavor by giving the rosemary time to infuse into the dough, resulting in a rich, aromatic cookie with a delicate crumb.
Best Butter for Rosemary Shortbread Cookies
The quality of butter greatly affects the final outcome of your shortbread. I recommend using high-fat, unsalted European butter for its rich and creamy texture. European butter typically contains less water, providing a more tender and flavorful shortbread. Ensure your butter is at room temperature before you start mixing; this ensures even distribution throughout the dough.
Fixing Shortbread Dough That’s Too Soft to Slice
If your shortbread dough is too soft to slice, don’t worry. Place it back in the refrigerator for 15-20 minutes to firm up. If it’s very soft, you can freeze it for 10 minutes. This extra chilling time will make it easier to achieve clean, smooth slices without any crumbling.
Telling When Shortbread Cookies Are Done
Determining when your rosemary shortbread cookies are perfectly baked is crucial. You’ll know they’re done when the edges start to turn a light golden brown. The centers should remain relatively pale. Be careful not to overbake, as this can lead to a dry, crumbly texture instead of the desired tender, buttery finish.
Nutrition Facts
Here’s a detailed look at the nutritional content for serving sizes of my delightful rosemary shortbread cookies.
| Nutrient | Amount Per Serving (2 cookies) |
|---|---|
| Calories | 140 |
| Total Fat | 9g |
| Saturated Fat | 5g |
| Cholesterol | 20mg |
| Sodium | 50mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 0.5g |
| Sugars | 6g |
| Protein | 1g |
| Vitamin A | 6% DV |
| Calcium | 1% DV |
| Iron | 2% DV |
These percentages are based on a 2,000 calorie diet. The rosemary shortbread cookies provide an indulgent but balanced mix of fats, sugars, and a hint of dietary fiber. You can enjoy the aromatic and rich flavor without significant guilt.
Conclusion
Rosemary shortbread cookies offer a delightful twist on a classic treat. The combination of fresh rosemary and buttery shortbread creates a unique flavor that’s both rich and aromatic. By paying attention to key ingredients and techniques, you can achieve perfect results every time.
Storing and freezing these cookies ensures they remain fresh and ready for any occasion. With the right tips and tricks, even novice bakers can create these indulgent yet balanced treats. So go ahead and enjoy baking these rosemary shortbread cookies, knowing you’re in for a truly special treat.