Easy Rosemary Shortbread Recipe
Homemade rosemary shortbread has just 5 ingredients and can be made entirely in a food processor, making it a quick, easy cookie to bake! Perfect year round, but especially during the holidays! This shortbread recipe will quickly become a family favorite!
Servings: 12 bars
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tbsp fresh rosemary chopped
- 1 tsp kosher salt
- 1 cup (2 sticks) unsalted cold butter cubed
Place all ingredients except butter in a food processor fitted with blade attachment and pulse 5x.
Add cubed butter, then pulse until the dough starts to come together and looks like clumpy, wet sad (no dry bits of flour visible). It should not be smooth!
Press into an ungreased 8" square pan, using your hands to flatten into an even layer.
Prick the dough with all over with a fork, then bake at 350F for 45 minutes.
Cool on a wire rack for 5 minutes, then slice into 12 bars and serve warm.
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