Contender #2 in my shortbread faceoff is a fragrant rosemary version. The rosemary is quite prevalent, so if you’re not a fan, this is not the recipe for you! I love the idea of using herbs in sweet recipes. They add an element that you certainly can’t recreate with any other ingredients. My whole house smells like rosemary, but I’m not complaining!
Rosemary Shortbread Bars
- 3/4 lb. butter, softened
- 1 cup confectioners’ sugar
- 3 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar
- 1 T. finely chopped fresh rosemary
- Cream butter and confectioners’ sugar together until light.
- Sift flour and salt together and add to creamed butter mixture. Add vanilla and blend thoroughly. Mix in chopped rosemary.
- Gather dough into a ball, wrap in wax paper, and chill for 1-2 hours.
- Roll out chilled dough to 1/2-inch thickness. Using a cookie cutter of your choice, cut out the cookies. For this version, I used a small snowflake shape.
- Place cut-out cookies on ungreased cookie sheets and refrigerate for 45 minutes before baking.
- Preheat oven to 325 degrees. Bake for 17-20 minutes, or until just starting to color lightly. Cookies should not brown at all. (Don’t be fooled if they still look soft when you pull them out of the oven, they’ll firm up as they cool.) Cool on a rack.