Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Total time: 90 min
Yield: 36 人数
Ingredients: 🧈 1 ½ cups unsalted butter; ⅔ cup white sugar; 2 tablespoons chopped fresh rosemary; 🌾 2 ¾ cups all-purpose flour; 🧂 ¼ teaspoon salt; 2 teaspoons white sugar for decoration

コスト $10, 節約する $5

出典: Recommended by CookPal

90 分
36 人数
$10

Rosemary Shortbread Cookies

コスト $10, 節約する $5

出典: Recommended by CookPal

90 分
36 人数
$10

材料

Main Ingredients
- 🧈 1 ½ cups unsalted butter
- ⅔ cup white sugar
- 2 tablespoons chopped fresh rosemary
- 🌾 2 ¾ cups all-purpose flour
- 🧂 ¼ teaspoon salt
- 2 teaspoons white sugar for decoration

手順

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt, and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.

栄養素

1人前あたり

🔥

118

カロリー

1
タンパク質
11
炭水化物
8
脂肪

💡 For a more robust rosemary flavor, use finely chopped leaves.If possible, refrigerate the dough overnight for a richer flavor.Serve with tea or coffee for the perfect Victorian-inspired treat.Store in an airtight container to maintain freshness for up to a week.