Easy Rosemary Shortbread Cookies

I know butter isn’t really good for you but I have to admit that I’m a huge fan of shortbread. There’s just something about its buttery goodness that I can’t say no to.

Enter THIS Shortbread Cookie recipe by Sally and I was done for. It only calls for 4 Ingredients (plus 1 TBSP of Rosemary if you really want to knock your socks off) and they go from nothing to cookies in only a handful of steps. I was sold.

First preheat your oven to 350 Degrees and then assemble your small assortment of ingredients.

Next cream the butter and sugar.

Once it’s fluffy, stir in your vanilla, rosemary if you’re using it and then the flour. Mix well.

I don’t own a cookie press so I just formed the dough into little 1-inch balls and  used my hands to flatten the tops. If you want the tops perfectly flat using the bottom of a cup works really well too.

Then bake for 10-12 minutes or just until the edges begin to turn brown.

Once you remove the cookies from the oven sprinkle them with rosemary while they’re still hot. Finally transfer them to a wire rack to finish cooling and then enjoy.

I’ll also just want to throw out there that they’re great with a cup of milk or tea, or just by the themselves. Just saying.

Yours Truly,

Mel


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