Rosemary Shortbread Cookies
The rosemary in this cutout cookie gives it the perfect little savory kick.
Foto: RecipeGirl
Ingredients
- ½ cup (1 stick) butter, (softened)
- ⅓ cup sifted powdered sugar
- 1½ cups all purpose flour
- 2 tablespoons chopped fresh rosemary
Steps
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Preheat the oven to 325°F.
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In a medium bowl, beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Gradually add the flour to the butter mixture, beating at low speed until blended. Gently stir in the rosemary.
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Use your hands to mold the dough into a ball. Roll the dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter of any shape; place the cutouts on lightly greased baking sheets (or parchment-lined).
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Bake for 16 to 18 minutes or until the edges are lightly browned. Remove the cookies to wire racks to cool completely.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 0.5 cup | - | - | |
| sifted powdered sugar | 0.333 cup | $0.50/100g | $0.39 |
| all purpose flour | 1.5 cups | - | - |
| chopped fresh rosemary | 2 tablespoons | - | - |
*Estimated market prices, may vary by region
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