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Rosemary Shortbread Cookies

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  • Prep 35 min
  • Total 35 min
  • Servings 18
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Bake these shortbread cookies using rosemary – a flavorful dessert!
Updated Jun 26, 2014
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Ingredients

  • 1 1/2 cups Gold Medal™ all-purpose flour
  • 1/2 cup cold butter, cut into pieces
  • 1/4 cup powdered sugar
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 tablespoons granulated sugar
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 325°F. Spray cookie sheet with cooking spray.
  • 2
    In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball.
  • 3
    On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured scalloped 2-inch cookie cutter. On cookie sheet, place cutouts about 2 inches apart.
  • 4
    Bake 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove from cookie sheet to cooling rack.

Tips from the Betty Crocker Kitchens

  • tip 1
    Fresh rosemary adds a fragrant quality to these delicate cookies. And because the herb traditionally represents remembrance, a batch of these treats is ideal as a thank-you or birthday gift.

Nutrition

100 Calories, 5g Total Fat, 1g Protein, 11g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Total Fat
5g
0%
Saturated Fat
3 1/2g
0%
Sodium
45mg
0%
Total Carbohydrate
11g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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