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Orange Rosemary Shortbread Cookies

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Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon orange zest
  • 1/4 teaspoon salt

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Orange Rosemary Shortbread Cookies

Created by: Howcan Team

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 2 cups all-purpose flour
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon orange zest
  • 1/4 teaspoon salt

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together 1 cup of softened butter and 1/2 cup of powdered sugar until light and fluffy.
  • Add 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of orange zest, and 1/4 teaspoon of salt to the bowl, and mix until well combined.
  • Gradually add 2 cups of all-purpose flour to the mixture, mixing until a dough forms.
  • Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
  • Once chilled, slice the dough into 1/4 inch thick rounds and place them on the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy these fragrant and delicious Orange Rosemary Shortbread Cookies!
Dessert
American

Orange Rosemary Shortbread Cookies are a delightful combination of citrusy sweetness and aromatic herbaceousness. This classic treat has its roots in traditional Scottish shortbread, but has been elevated with the addition of zesty orange and fragrant rosemary. The cookies are believed to have originated in the kitchens of innovative pastry chefs who sought to create a unique twist on the beloved shortbread recipe. Today, these delectable cookies can be found in artisanal bakeries and trendy cafes, particularly in regions known for their culinary creativity such as the Pacific Northwest and California. The key to perfecting this recipe lies in achieving the ideal balance of buttery richness, bright citrus, and earthy rosemary. For those seeking a famous alternative, some chefs infuse the dough with orange zest and finely chopped rosemary for a more intense flavor. When done right, these cookies are a delightful indulgence that perfectly marries sweet and savory flavors.

30 min

|

24

|

120 calories

Instructions

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large bowl, cream together 1 cup of softened butter and 1/2 cup of powdered sugar until light and fluffy.
  • Add 1 tablespoon of finely chopped fresh rosemary, 1 tablespoon of orange zest, and 1/4 teaspoon of salt to the bowl, and mix until well combined.
  • Gradually add 2 cups of all-purpose flour to the mixture, mixing until a dough forms.
  • Roll the dough into a log shape, about 2 inches in diameter, and wrap it in plastic wrap. Chill in the refrigerator for 30 minutes.
  • Once chilled, slice the dough into 1/4 inch thick rounds and place them on the prepared baking sheet.
  • Bake for 12-15 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy these fragrant and delicious Orange Rosemary Shortbread Cookies!
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