Rosemary Shortbread

When we were traveling the California coast a few months ago, we stopped at the cutest deli for lunch. They were serving Rosemary Shortbread and since Brock is such a sucker for anything Rosemary we gave it a try.

I was instantly in love.

Shortbread alone is such a simple taste of rich butter and flaky crumbs, and the Rosemary complimented it’s simplicity perfectly!

boxwood clippings | rosemary shortbread



1 cup butter, room temperature

2 cups all-purpose flour

3/4 teaspoon salt

1/2 cup sugar

1 tsp of dried rosemary


  1. Preheat oven to 325 degrees. Sift together flour and salt in a small bowl, add rosemary. In a large bowl, with an electric mixer on medium, cream butter until fluffy, 3 to 5 minutes. Add sugar, and continue to beat until very light in color and fluffy. Add flour mixture gradually, until flour is just incorporated and dough sticks together when squeezed.

  2. With dough, make 1″ balls and place on cookie sheet about 2″ apart. Press down firmly with palm of hand or spatular or if you want to get fancy a cookie stamp like what we used. (See HERE)
  3. Bake for about 20 mins, until they are just barley turning brown. Let cool slightly. Enjoy with a glass of milk!


I’m now dying to try it with dried lavender. Doesn’t that sound good?!

Oh and of course we need a gluten free alternative for Em, we’ll keep you posted!

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