Food recipes
Rosemary Shortbread Cookies
Rosemary Shortbread Cookies Ingredients: butter, without salt sugars, granulated spices, rosemary, dried wheat flour, white, all-purpose, unenriched salt, table sugars, granulated Directions: In a medium bowl, cream t...
Rosemary Shortbread Cookies
Ingredients:
butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
Directions:
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 F).
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.
Ingredients:
butter, without salt
sugars, granulated
spices, rosemary, dried
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
Directions:
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 F).
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.