Who’s in shock that it’s already the end of September? *raises hand* This month has just flown by – well, in retrospect at least. September was incredibly busy for me, so much that these rosemary shortbread cookies were the only baked goods I made since the semester started at the beginning of the month! Of course, this dearth of baked goods was probably also a reaction to August, when we had three different layer cakes, a pie, cake bars, and two batches of cookies. But we’re not going to dwell on that right now…
While visiting a family friend a couple weeks ago, the boyfriend and I got to try some rosemary shortbread cookies from a bakery. They were phenomenal, and I knew I wanted to try recreating them at home. I tweaked the recipe from my hazelnut coconut shortbread cookies, omitting the hazelnuts and coconut and adding rosemary that I dried in the microwave. I was pleased that they turned out remarkably similar to the bakery version – smooth and buttery, faintly sweet and with a touch of pine-like aroma from the rosemary, a flavor I find to be highly evocative of autumn.
I mentioned last week that I’d be posting a recipe for something to go with pumpkin butter, and this is it: if you’re looking for a way to fancy up these cookies, dipping them in pumpkin butter is a great option! Pumpkin and rosemary are both strong flavors, but they complement one another quite nicely in this case. Of course, if pumpkin isn’t your thing, these shortbread cookies are exquisite on their own, as well. Enjoy!
- 1 cup unsalted butter, at room temperature
- 1/4 cup powdered sugar
- 1/4 cup granulated sugar
- 2 cups flour
- 1/2 teaspoon salt
- 2 sprigs rosemary, dried and finely chopped (about 1 1/2 teaspoons)
- 1 teaspoon water
- Cream together the butter and sugars until smooth and fluffy.
- In a separate bowl, stir together the flour, salt, and rosemary. Mix the dry ingredients into the butter and sugar mixture, stirring until fully incorporated. Add the water and stir until the dough is smooth.
- Form the dough into a disk (about 6 inches in diameter) and wrap with plastic wrap. Refrigerate for at least 45 minutes to 1 hour.
- Once the dough has chilled, preheat the oven to 325 degrees. Roll out the dough on a well-floured surface until it is about 1/4 inch thick. Use cookie cutters or a knife to cut the dough into cookies, and place on a baking sheet lined with parchment paper.
- Bake for 15-17 minutes, or until the edges are starting to turn just sliiiightly golden. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack.
- Makes about 100 cookies. The number will vary based on the size of your cookie cutters. The ones I use are about 1 1/4 inches.
- If you have fresh rosemary, you can dry it in the microwave. To do this, wash the rosemary and pat dry. Place the sprigs on a paper towel and place another paper towel on top. Microwave for about 2 minutes, pausing every 30 seconds to make sure the rosemary is not burning. Once the leaves crumble easily from the stem, the rosemary is sufficiently dried. Be sure to remove the stems and any flowers before chopping!
- Adapted from Better Homes & Gardens (December 2011).