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Rosemary Shortbread Cookies

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Betty Crocker Kitchens
Updated Jun 26, 2014
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Bake these shortbread cookies using rosemary – a flavorful dessert!

Rosemary Shortbread Cookies

  • Prep Time 35 min
  • Total 35 min
  • Servings 18
  • Ingredients 5
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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

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray cookie sheet with cooking spray.
  • Step 
    2
    In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball.
  • Step 
    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.
  • Step 
    4
    Bake 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove from cookie sheet to cooling rack.

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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