Written by : Chrissy Carter 

Rosemary Sea Salt Shortbread Cookies

Rosemary Sea Salt Shortbread.

Servings: 12


1 stick unsalted butter, softened
¼ cup sugar
½ teaspoon finely chopped fresh rosemary
1 cup all-purpose flour
Pinch of sea salt, plus more for sprinkling on top

Make the cookies

Preheat your oven to 375 F.

In the bowl of an electric mixer, combine the butter, sugar, rosemary and pinch of salt. Set the mixer to medium and slowly add the flour into the butter mixture until it comes together as a firm dough.

Form the dough into a ball, and wrap loosely with plastic wrap. Use your hands to roll the ball into the shape of a log. Pop the dough into the freezer for 15 to 20 minutes or until it hardens enough to slice into ¼-inch rounds.

Place the rounds on a sheet pan, and sprinkle each cookie with coarse sea salt. Bake until they become light-golden brown, about 20 minutes.

Note: You can easily double or triple this recipe and freeze the dough until you're ready to bake. Simply defrost, slice and pop your cookies into the oven!

For more on Chrissy Carter, see the article 5 Tips for Holiday Bliss.

Follow Chrissy at chrissycarter.com.

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