Rosemary Shortbread Recipe (2024)

Wow! Just made two batches of these. One with the recipe as written and a second with finely diced preserved lemon about (1 tablespoon) instead of rosemary. Gilded the rosemary version with a sprinkle of smoked Maldon sea salt flakes. Used a 15" x 5" oblong tart pan with removable sides resulting in 36 perfect slices per batch. Plan on keeping those that survive kitchen marauders in a tin to serve after dinner with soft blue cheese. Thank you for a winner.

These were absolutely perfect. I will be making these again and again. Make sure to cut while they're warm, but then take them out of the pan once they've cooled. Otherwise they'll crumble.

I've made six batches of this for some tins of cookies I'm making as gifts, and never once have I pricked it with a fork. The first time because I forgot, subsequent batches because it turned out perfectly without pricking.
Made one batch with honey, and then left it out. Straight out of the pan the honey version was delicious, the next day I found the honey flavor surprisingly strong. Detracts from the rosemary, in my opinion!

This is my favorite cookie now. I've settled on half a cup of sugar instead of two thirds. I line an 8x8 or 9x12 glass baking dish with aluminum foil. A couple of minutes after removing the pan from the oven, I cut the cookie into rectangular pieces and then lift the whole sheet out of the pan for the pieces to cool.
I've experimented with cranberries and chopped pecans instead of rosemary. Dark chocolate chips and orange zest has been my favorite variation so far.

Fabulous, and I say this as someone who bakes a lot of shortbread. I added the zest of one large lemon, and next time I make it I'll reduce the amount of sugar to 1/2 cup. I found it just a bit sweeter than I like, but wouldn't want to cut back on the mountain honey, the flavor of which is great with rosemary. It might be worth trying out a somewhat larger baking pan in order to end up with classic shortbread "fingers" rather than the thicker chunks created by an 8" pan.

dip tines in flour before pricking.

If you pulse it long enough, it will form a ball. Do not do it this long -- just until some of the dough begins to clump in a few places. Then, after you dump it in the prepared pan, you need to press. Use your fingers and heel of your hand to go around the edges and then do the rest. Don't press too hard -- Just until it is one piece instead of a pile of crumbs.

I did a couple more trials. It seems that I took the directive to avoid over-processing a little TOO seriously. A bit more time in the food processor--somewhere between just starting to clump and completely come together-- fixed the texture issue. I'm a fan of savory/sweet deserts. So the rosemary and the fact I can mix the dough in the time it takes to preheat an over will make this a staple for me!

This is such a fantastic recipe. I'm surprised it hasn't gotten more love. The cold butter here creates a really tender crumb, as opposed to most recipes which commonly call for softened butter. It's easily one of the best shortbreads I've ever had. I've made it many times, and in different flavour renditions. For the rosemary, I like to add 1 tsp of cracked black pepper. It's a bit unorthodox, but very very good. I also reduce the sugar to 1/2 cup, and it's the perfect level of sweetness for me

Excellent shortbread! However, the salt can be decreased to 3/4 teaspoon. I also found that the dough tends to pull up while poking with a fork.

I line my pan with parchment paper and lift it out a few minutes after it comes out of the oven. Also, I use salted butter and dust it with powdered sugar when it has cooled a bit.

Just baked these over the weekend and they were so much more delicious than the amount of effort would suggest! Made as directed plus the zest of one lemon and I did not prick with a fork before baking. Baking time was at the upper end of the range. Can't wait to make again.

Nut Shortbread: Grind 1/2 cup toasted nuts in food processor with flour before adding remaining ingredients. Flavor with spices, citrus or rosemary if desired.Spice or Seed Shortbread: Add up to 1 teaspoon spices such as ground cinnamon, ginger, nutmeg or cardamom, or seeds such as caraway or anise (or up to 3 tablespoons poppy or sesame seeds). Or, add up to 1/4 teaspoon allspice or mace, with or without a pinch of ground cloves. don't use them all at once, but making combos ok

Simply outstanding - the perfect balance of savory and sweet with a marvelously toothsome yet tender texture. I had low expectations during the baking process as the dough was not particularly aromatic, but the final product blew me away - thank you, Melissa Clark! BTW, like others I could not manage to prick them with a fork without pulling up the dough so skipped that step.

One batch in square pan one batch in loaf pan. 50ish minutes? A little lemon zest

this may be my new favorite cookie recipe! i was a littlehesitant because i had never made shortbread before and i have a stand mixer, not a food processor. turned out so well — added some lemon zest (maybe 1 tsp) and topped with maldon and sugar. will be making again!

Perfect and delicious recipe! I added about a half tablespoon of orange zest with the rosemary and it was not overpowering and everyone loved them. I doubled the recipe and made them in a high-sided baking sheet so they were a little thinner than the original recipe. I also used a stand mixer because I don't have a food processer. No issues with the modifications at all.

Best cookie in my Xmas boxes this year. I used Kerrygold butter and topped prebake with some sea salt flakes. Everyone raved

Delicious and the most requested cookie for holiday gatherings.

Wow this got 5 stars from everyone! A note I read on here that was helpful was though the honey is optional, that moisture is not. Subbed for equal amount maple syrup and came out amazing.

Is there any way to do the first step without a food processor or should I just bite the bullet and buy one?

Incredible. I used fresh rosemary and some ground rosemary from a jar.

These are delicious. Will try with less sugar next time. Note to self and others with small food processors - best to blend in two batches in order to avoid the stratification of mush at bottom and not blended at all on top.

fantastic recipe will make again,

I've had good luck baking these for the suggested time, then cutting them out carefully and baking them for about 15 more minutes, on a baking sheet (like biscotti). This firms the bars up and makes them less crumbling. Also successful is a version with orange peel and chocolate.

These were incredibly delicious and so easy to make! Will be giving these out at Xmas.Made as directed, except added the zest of one orange, which I would do again.Didn't fork prick, as that made a mess of the topCooking time for me was 45 min in a 9" square pan lined with parchmentAs others directed, I cut in the pan as soon as they came out of the oven, then left to cool in pan. Perfection!

1/2 cup sugar1/2 teaspoon almond extract1 teaspoon orange zestAnd Cube butter, lightly coat with flour and freezeCut dough with pastry cutter then use hands, once fist sized clumps start to form pour loose dough into ceramic pan and press into place.Use double fork technique to prick dough. Hold one fork flat and poke between times. Coat forks in flour as needed.40 minutes in oven - cut hot. Coat knife in flour and clean between cuts.The

Delicious with unique flavors. I did cut back on the sugar just a bit (maybe less 1 tablespoon?) and added the optional honey. Really surprised at how much you could taste the honey! A sprinkle of maldon salt and it was perfect. Super easy. Note that if you let the cookies bake for a few minutes and THEN poke the holes and finish baking it will go smoother and not pull up crumbs.

I wanted these really savoury so I cut the butter in half and added little bits of fresh parsley and dill and thyme, dry rosemary, and grated lemon rind. Everyone’s tight they are very buttery. Next time I’ll use. even more fresh spices.