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.
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, 60–75 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.
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 50mg 2%
Carbs 14g 4%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.