5-Ingredient Buttery Rosemary Shortbread Cookies
These buttery Rosemary Shortbread cookies are simple to make and full of flavor. With only five ingredients and a quick food processor dough, they come together effortlessly. I have made these countless times over the last decade, dropping them off with friends, family, and new neighbors—they are loved by all!
Servings: 12 bars
Calories: 250kcal
Equipment
Ingredients
- 2 cups (240g) all-purpose flour
- ½ cup (100g) granulated sugar
- 1 Tbsp fresh rosemary, finely chopped
- 1 tsp Kosher salt
- 1 cup (2 sticks; 227g) unsalted cold butter, cubed
Instructions
- Pulse ingredients. Preheat an oven to 350°F / 175°C. Place 2 cups (240g) flour, ½ cup (100g) sugar, 1 Tbsp chopped rosemary, and 1 tsp Kosher salt in a food processor bowl, then pulse five times.
- Add butter. Add two sticks (227g) of cubed, cold butter, then pulse until the dough comes together; it will look like clumpy, wet sad (no dry bits of flour visible), but it should not be smooth.
- Assemble. Press into an ungreased 8-inch square pan, using your hands to flatten into an even layer. Prick the dough with all over with a fork.
- Bake. Transfer to the oven and bake for 45 minutes. Cool on a wire rack for 5 minutes, then slice into 12 bars. Enjoy warm or room temperature!
Notes
- To freeze: The dough can be refrigerated overnight or frozen for up to 3 months in a freezer-safe container.
- Store: Shortbread will keep for up to 1 week in an airtight container.
Nutrition
Serving: 1bar | Calories: 250kcal | Carbohydrates: 24g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 196mg | Potassium: 27mg | Fiber: 1g | Sugar: 8g | Vitamin A: 493IU | Calcium: 8mg | Iron: 1mg
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