Orange Rosemary Shortbread Cookies
Buttery shortbread with fragrant orange zest and finely chopped rosemary. You'll love these botanical cookies a delicate, tender crumb for holiday gifting.
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Ingredients
- 2 cups all purpose flour (260 grams)
- 1 cup butter softened unsalted (227 grams)
- ½ cup (60 grams) powdered sugar
- 2 tablespoons granulated sugar
- ½ cup (68 grams) corn starch
- 1 pinch salt
- orange peel zest
- 1/3 cup (30 grams) fresh or dried herb of choice rosemary, sage and thyme
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 350 degrees F or 176 C
- Start by making an infused herb sugar, where all of your flavor will come from. Do this by mixing up your powdered and granulated sugar, vanilla extract, orange zest and herbs. Use a mortar and pestle or food processor to do this. If you don't have either, finely chop the herbs and mix in with the sugar.
- Cream your butter with your infused sugar until fluffy and well incorporated.
- Sift in the flour and corn starch and gradually mix. Work it with your hands until the dough becomes a ball.
- On a lightly floured surface, roll your dough out about 1 inch thick.
- Cover in a chill for 30 - 45 minutes.
- Cut into desired shapes.
- Bake for 10–12 minutes, checking for set surfaces and lightly golden edges. Larger cookies may need longer.
- Leave on the baking sheet for at least 5 minutes, then carefully transfer to a wire rack to cool completely.
Notes
These cookies are even better after they sit for a few days. That really makes the flavor more pronounced. Store in an air-tight container for up to three weeks. They freeze very well.
Nutrition
Serving: 1g | Calories: 237kcal | Carbohydrates: 27g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 283mg | Fiber: 1g | Sugar: 10g
Servings: 12 large cookies or 24 small cookies
Calories: 237kcal