Rosemary Shortbread Cookie Recipe
Buttery rosemary shortbread cookies with notes of floral honey and studded with chewy candied pineapple - crisp at the edges, tender in the center, and perfectly balanced with a subtle herbal note.
Servings: 24 cookies
Equipment
Ingredients
- 8 oz unsalted butter softened
- ⅔ cup granulated sugar
- 2 tablespoon honey
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon finely chopped fresh rosemary
- 2 ¼ cup all-purpose flour
- 2 tablespoon cornstarch
- ¼ cup chopped dried sweetened pineapple
- Extra granulated sugar for topping
Instructions
- Cream wet ingredients together - Add softened butter, sugar, honey, vanilla, salt and rosemary to a stand mixer bowl fitted with the paddle attachment. Beat on medium speed until the mixture is thoroughly incorporated and creamy.8 oz unsalted butter, ⅔ cup granulated sugar, 2 tablespoon honey, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt, 1 teaspoon finely chopped fresh rosemary
- Add dry ingredients - Sift flour and cornstarch into another mixing bowl, and whisk to distribute evenly. Add the mixture into the stand mixer bowl with the creamed butter. Toss in dried pineapple and stir to combine, then increase the mixer speed and beat until no trace of flour remains and the dough is formed.2 ¼ cup all-purpose flour, 2 tablespoon cornstarch, ¼ cup chopped dried sweetened pineapple
- Form the logs - Place 2 long pieces of plastic wrap flat on the countertop. Divide cookie dough into 2 equal portions. Roll each portion on top of the plastic wrap into a log about 6” in length. Wrap it up and refrigerate for at least 1 hour before baking.
- Slice the cookies - Use a sharp knife to slice each cookie dough log into 12 cookies about ½” thick. Rewrap in the same plastic and place them in the freezer for about 15 minutes, while the oven preheats.
- Preheat the oven - Set the oven rack in the middle of the oven and preheat to 350°F.
- Bake - Place 12 cookies on a large lined baking sheet, about 2 inches apart. Sprinkle granulated sugar on top and bake 1 batch at a time for about 20 minutes, until the edges on the cookies are golden brown.Extra granulated sugar for topping
- Cool - Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 5-10 minutes before removing them to a wire rack to cool completely.
Notes
- Storing baked cookies: store your rosemary shortbread cookies in an airtight container at room temp for up to a week.
- Storing cookie dough: Unbaked shortbread dough can be kept refrigerated for 3-4 days, or freeze for 3-6 months. It is best to slice the log first before freezing.
- Baking frozen dough: no need to thaw frozen cookie dough, you can bake directly from the freezer.
Nutrition
Calories: 146kcal | Carbohydrates: 18g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 26mg | Potassium: 16mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 236IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 1mg
