Recipe | Orange Rosemary Shortbread Cookies
Tis the season for the oven to constantly pre-heating and for the cookie jar to overflow. I think we all know by now - Sarah is an avid baker. Always trying new recipes and sharing her latest favorites. This season, she’s trying something new and slowing down in the kitchen. These shortbread cookies were exactly the recipe we’ve all been waiting for.
Orange Rosemary Shortbread Cookies
ingredients
Orange zest from two oranges
1 tbsp finely diced fresh rosemary
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg yolk
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
2-3 tbsp granulated sugar (optional, for sprinkling)
Instructions
Zest your oranges, dice your rosemary and set aside.
In a large mixing bow, cream the butter and 3/4 C of sugar. When combined, mix in the egg yolk.
Blend in the zest and rosemary.
In a separate bowl, combine the flour, baking powder, and salt.
A little bit at a time, mix your dry mixture into your wet mixture.
Dump your cookie dough mixture onto a piece of parchment paper. Form into a 12” long log, wrap and chill in your fridge for at least 3 hours.
Baking Instructions
Pre-heat your oven to 350 and line your baking sheets with parchment paper.
Once chilled, remove your dough from the fridge and, with a sharp knife, slice your dough into 1/4” rounds.
If using, take each round and stamp with our hand-carved cookie stamps!
Spread your cookies across your baking sheets.
Bake for ~10 minutes, or until the edges are brown. When you remove them from the oven, sprinkle with a pinch of sugar or more orange zest and let cool.
Baking Tools
Wooden Cookie Stamps
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