in ,

Rosemary & Orange Shortbread Cookies

Shortbread cookies are a classic Christmas treat — and quite nostalgic for some. Subbing some cornstarch for flour makes for tender treats, and adding a little citrus and rosemary, along with a light sprinkle of sparkling sugar, helps make these festive. These sweet biscuits will be especially popular with Santa.

Rosemary & Orange Shortbread Cookies

These Orange and Rosemary Shortbread cookies are the perfect mix of sweet and savory! Buttery and delicious with pops of orange zest brightness and fragran
Prep Time10 mins
Cook Time1 hr 20 mins
Chill1 hr
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: Cookies, Rosemary & Orange Shortbread Cookies, Shortbread Cookies
Servings: 24
Calories: 144kcal

Equipment

  • Measuring Cups/Spoons 
  • Rectangular Tart Pan
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Glass Nesting Bowls
  • 9" Wire Whisk
  • 7-Speed Digital Hand Mixer
  • Zester/Grater

Ingredients

WHISK

  • 2 ½ cups All-purpose flour
  • 3 tbsp. Cornstarch
  • 2 tbsp. Minced fresh rosemary
  • Minced zest of 2 oranges
  • ½ tsp. Table salt

BEAT

  • 2 ½ Sticks unsalted butter, softened (20 Tbsp.) 
  • cup Granulated sugar

LIGHTLY PRESS

  • Small rosemary bundles 
  • 1 tbsp. Sparkling sugar

Instructions

  • Lightly coat two 4×13-inch tart pans with removeable bottoms or one 9×13-inch baking pan with butter.
  • Whisk together flour, cornstarch, 2 Tbsp. rosemary, zest, and salt.
  • Beat butter in a bowl with a hand mixer on medium-high speed until fluffy, 3 minutes. Add granulated sugar and beat until light and fluffy, 2 minutes more.
  • Add half the flour mixture; beat on low speed until combined. Add remaining flour, beating only until flour is incorporated. Divide dough in half and press each into a prepared pan. Pierce dough with a fork to mark cut lines, then dock.
  • Lightly press a rosemary bundle into every other cookie, sprinkle each with sparkling sugar, then chill until firm, about 30 minutes.
  • Preheat oven to 300°.
  • Bake shortbread until edges begin to brown and start to pull away from sides of pans, 60–75 minutes, rotating pans halfway through baking.
  • Turn shortbread out onto a cutting board; cut along score lines into rectangles. Transfer cookies to a rack to cool completely.

Notes

Per cookie, Calories: 144

Nutrition Facts

1 servings per container


  • Amount Per ServingCalories144
  • % Daily Value *
  • Total Fat 10g 16%
    • Saturated Fat 6g 30%
  • Cholesterol 25mg 9%
  • Sodium 50mg 3%
  • Total Carbohydrate 14g 5%
    • Protein 1g 2%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

      What do you think?

      Avatar

      Written by Lisa Yarde

      Comments

      Leave a Reply

      Avatar

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      Loading…

      0

      Eggnog Cake

      Fruit Panzanella