Rosemary Infused Sweet Shortbread
Delight your senses with the aromatic charm of Rosemary-Infused Sweet Shortbread, a buttery, melt-in-your-mouth treat with a unique herbal twist. This easy-to-follow recipe combines the rich flavors of creamy unsalted butter and a hint of vanilla with the earthy brightness of finely chopped fresh rosemary, creating a dessert that's both elegant and irresistibly comforting. Perfectly crisp at the edges yet tender within, these shortbread cookies are ideal for elevating your tea-time spread or serving as a sophisticated yet simple homemade gift. With just a few pantry staples and a quick chilling period, you can enjoy the alluring fusion of sweet and savory in every bite. Whether you pair them with a cup of coffee or savor them solo, this Rosemary-Infused Sweet Shortbread is sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 240 grams All-purpose flour
- 225 grams Unsalted butter
- 100 grams Granulated sugar
- 1 tablespoon Fresh rosemary leaves
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper.
Step 2
Finely chop the fresh rosemary leaves and set them aside.
Step 3
In a medium mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Step 4
Add the vanilla extract, salt, and chopped rosemary to the butter-sugar mixture, and stir until evenly incorporated.
Step 5
Gradually sift in the all-purpose flour, mixing gently with a spatula or your hands until a soft dough forms. Avoid overmixing.
Step 6
Place the dough onto a lightly floured surface and roll it out to a thickness of approximately 1 cm (0.4 inches).
Step 7
Cut the dough into desired shapes using cookie cutters or a knife, then transfer the shapes onto the prepared baking sheet, leaving about 2 cm (0.8 inches) of space between each piece.
Step 8
Chill the shaped dough in the refrigerator for 10 minutes to help prevent spreading during baking.
Step 9
Bake the shortbread in the preheated oven for 25-30 minutes, or until the edges are just lightly golden. Avoid overbaking to maintain a tender texture.
Step 10
Remove the shortbread from the oven and let it cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Once cooled, enjoy your fragrant rosemary-infused sweet shortbread with your favorite beverage, or store it in an airtight container for up to a week.
Nutrition Facts
| Serving size | (572.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2907.3 |
| Total Fat 195.2g | 0% |
| Saturated Fat 112.9g | 0% |
| Cholesterol 498.2mg | 0% |
| Sodium 626.4mg | 0% |
| Total Carbohydrate 284.0g | 0% |
| Dietary Fiber 6.7g | 0% |
| Total Sugars 101.0g | |
| Protein 26.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 83.0mg | 0% |
| Iron 11.3mg | 0% |
| Potassium 317.5mg | 0% |
Source of Calories