Rosemary Shortbread Cookies

I’ve promised rosemary cookies for a while now, and I finally got them made today. I like this recipe, it’s basically a shortbread cookie, infused with rosemary. I love the combination.

I got the basic recipe from a friend many years ago, and I’ve changed it a bit through the years and adapted it to my own taste.

I used the star cookie cutter to make star cookies in honor of the 4th of July. The tips turned a little brown before the cookie was finished baking, but it’s still a fun shape.

Rosemary Shortbread Cookies (c) L Gerlach

Rosemary Shortbread Cookies

• 1/2 cup butter
• 1 1/4 to 1 1/2 cup flour
• 1/2 cup sugar
• 1 large Tablespoon of chopped fresh or dried rosemary
• 1 teaspoon vanilla

Blend the butter and sugar together until smooth. Add the vanilla, and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.

Roll the mixture out on a floured board until it’s about 1/4 to 1/3 inch thick, and cut into squares or use a cookie cutter to make shapes. Place on a greased baking sheet and bake for about 1o minutes, or until the top just starts to turn a light golden brown.

Remove the cookies from the baking sheet, and let them cool on a cooling rack.

Enjoy!