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Rosemary & Orange Shortbread Cookies

Shortbread cookies are a classic Christmas treat — and quite nostalgic for some. Subbing some cornstarch for flour makes for tender treats, and adding a little citrus and rosemary, along with a light sprinkle of sparkling sugar, helps make these festive. These sweet biscuits will be especially popular with Santa.


2 dozen cookies

Total Time

about 1½ hours + chilling

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Lightly coat two 4×13-inch tart pans with removeable bottoms or one 9×13-inch baking pan with butter.

Whisk together flour, cornstarch, 2 Tbsp. rosemary, zest, and salt.

Beat butter in a bowl with a hand mixer on medium-high speed until fluffy, 3 minutes. Add granulated sugar and beat until light and fluffy, 2 minutes more.

Add half the flour mixture; beat on low speed until combined. Add remaining flour, beating only until flour is incorporated. Divide dough in half and press each into a prepared pan. Pierce dough with a fork to mark cut lines, then dock.

Lightly press a rosemary bundle into every other cookie, sprinkle each with sparkling sugar, then chill until firm, about 30 minutes.

Preheat oven to 300°.

Bake shortbread until edges begin to brown and start to pull away from sides of pans, 6075 minutes, rotating pans halfway through baking.

Turn shortbread out onto a cutting board; cut along score lines into rectangles. Transfer cookies to a rack to cool completely.


Scoring the dough along the desired cut lines makes the shortbread easier to cut after it’s baked.


Docking the cookie dough with a fork helps prevent it from puffing while baking in the oven.

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