Rosemary Shortbread Cookies

It's time to write a post about something I love doing: baking. This is my favorite recipe, and I like using herbs in desserts. It's somewhat exciting and challenging. I had an early start this morning and decided to bake some.

Rosemary Shortbread Cookies:

1 1/2 cups unsalted butter (if you have salted butter, skip adding salt)
2/3 cup sugar
2 tablespoons fresh, chopped rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt

Preheat the oven to 375 degrees 
 

                                   Mix butter & sugar until fluffy- don't over work the butter

    Combine the remaining dry ingredients in: flour and rosemary (and if you have salt- add it in)

 

        Keep on stirring until a dough is formed- go ahead and knead until the dough forms in a ball

                              Wrap the dough in plastic food wrapper and refrigerate for a hour

Get your rolling pin, rolling surface, and some flour- take dough portion by portion. Roll gently, sprinkle flour when needed and ensure your rolling pin is coated with some flour. Cut into rectangles or shape to your liking. Keep in mind- the smaller, the better because shortbread has different structure to it. They assemble better when cut into smaller shapes.

                                    Bake for 8 to 10 minutes or until the bottom is golden

            After cooling down a bit, put them on the cooling rack until completely cooled off

                 And enjoy! They go nicely with a cup of tea- especially English Breakfast Tea!
                                                                         Recipe via