Rosemary shortbread cookies. Fresh baked, hand-made, individually decorated real American cookies. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft.

Line a baking sheet with parchment paper. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. You can have Rosemary shortbread cookies using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Rosemary shortbread cookies

You need 250 grams of butter (salted).
Prepare 1/2 cup of castor sugar.
You need 1/2 teaspoon of vanilla essence.
It's 2 1/2 cups of cake flour / all purpose flour.
You need 1 tablespoon of fresh rosemary finely chopped.
Prepare of Chocolate for melting (not baking chocolate though).

Pulse a few more times until some crumbs. Beat in egg yolk, salt, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.

Rosemary shortbread cookies instructions

Set oven to 180 degrees C. Make sure butter is room temperature. With paddle attachment Cream butter and sugar well. Add vanilla.
Add flour 1 cup at a time mix well.
Add rosemary and mix well.
Flatten the dough and place clear plastic bag over it. Roll lightly. Cut out with cookie cutter.
Carefully place on baking sheet and bake for about 10 to 12 minutes.
Cool biscuits before removing from tray so they don't break.
On medium heat melt chocolate. Add a little milk or cream to prevent scorching, but not too much or it will not set.
Working quickly dip half the biscuit in chocolate and place on wire rack to set.
Add flour.

Add the butter and pulse to combine. Lightly butter the foil and sides of the pan. Directions In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.