Rosemary Shortbread Cookies
With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.
Taste of Home
| Servings|| Prep Time|| Cook Time|
| 66cookies|| 30minutes + chilling|| 15 minutes/batch|
| Servings|| Prep Time|
| 66cookies|| 30minutes + chilling|
| Cook Time|
| 15 minutes/batch|
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
- Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
- Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
1 each: 42 calories, 3g fat (2g saturated fat), 7mg cholesterol, 38mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 0 protein.