Rosemary Shortbread Cookies
A savory-sweet dough made with butter and fresh herbs is chilled, cut into squares, and brushed with olive oil after baking.
Ingredients
- 1 cup unsalted butter room temperature, 225 g
- 1 cup powdered sugar sifted, 115 g
- 1 1/2 tsp finely minced fresh rosemary
- 1 1/4 tsp kosher salt
- 1 3/4 cups all-purpose flour sifted, 250 g
- 1/2 cup extra-virgin olive oil 120 ml
Instructions
- Place 1 cup (225 g) room-temperature unsalted butter in a stand mixer bowl. Beat on low speed for 1 to 2 minutes until smooth.
- Add 1 cup (115 g) sifted powdered sugar, 1 1/2 teaspoons finely minced fresh rosemary, and 1 1/4 teaspoons kosher salt. Mix on low until combined, then increase the speed to medium and beat for 5 minutes until fluffy.
- Scrape down the sides of the bowl. Add 1 3/4 cups (250 g) sifted all-purpose flour and mix on low speed just until the dough comes together.
- Transfer the dough to a large piece of plastic wrap. Top with a second sheet of plastic wrap and roll into a 7-by-10-inch (18-by-25-cm) rectangle about 1/2 inch (1.25 cm) thick.
- Refrigerate the wrapped dough for at least 3 hours until very firm.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Unwrap the dough and cut it into 1-inch (2.5 cm) squares using a sharp knife. Place the squares on the baking sheet about 1 inch (2.5 cm) apart.
- Bake for 15 minutes, rotating the pan halfway through, until the edges are lightly golden.
- Remove from the oven and immediately brush the tops and sides of the hot cookies with 1/2 cup (120 ml) extra-virgin olive oil. Cool on the pan for 10 minutes, then transfer to a wire rack.
Notes
You can chill the wrapped dough in the refrigerator for up to 5 days before cutting and baking.
If the dough gets too warm and soft while you are cutting the squares, place it back in the fridge for 15 minutes to firm up.
Use a silicone pastry brush to apply the olive oil evenly over the warm cookies without breaking them.