New This Month

Rosemary-Walnut Shortbread Cookies


Rosemary represents remembrance. So our rosemary shortbread cookies are sure to make a lasting impression. Download our decorative card; color-print onto heavy paper.

  • Yield: Makes about 4 dozen

Source: Martha Stewart Living, February 2006


  • 1 1/4 cups all-purpose flour
  • 1/2 cup finely ground walnuts
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Raw sugar, for decorating


  1. Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.

  2. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until lightened, about 3 minutes. Mix in vanilla. Reduce speed to low. Add flour mixture; mix until dough comes together and is smooth, about 3 minutes.

  3. Turn out dough onto parchment paper, and pat into a round. Place parchment paper on top; roll into a 12-inch round, 1/4 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.

  4. Cut out cookies using various sizes of heart-shape cutters (1/2 inch to 3 inches); transfer to parchment-lined baking sheets. (Keep same-size cookies on same sheet.) Roll scraps; cut out. Gently press raw sugar onto edges of cookies.

  5. Bake until just golden, 15 to 18 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 5 days.

Reviews Add a comment

  • glorybees7
    8 FEB, 2014
    Yes, these are delicious but I will add a few notes. I didn't mind the amount of rosemary, but you can't really taste the walnuts. So not sure if that's what people mean by overpowering. The yield for me was 24 cookies and I used a 2-1/4" heart cookie cutter. Not sure how you could get 48 cookies unless you used a mini heart or something. Also, by baking time was about 20 minutes, but I do know that ovens vary. My dough came out fine not too dry or moist and I never before made shortbread
  • iamkate
    8 FEB, 2013
    This cookie is delicious! So simple and delicate- very sophisticated for any occasion! The dough is very crumbly and I had issues with my cookie cutter because the rolled dough would shatter into crumbs when i tried to cut it. I added some water and rolled it out again, let it sit overnight and they came out perfectly! I will definitely be making this cookie again. (p.s. I followed "CarmelinaCAN" s tip to only use 1 tsp of rosemary.)
  • cwolfec
    7 APR, 2011
    I always include this recipe when going to a potluck. I used a biscuit cutter to make perfect rounds. I love the amount of rosemary.
  • CarmelinaCAN
    26 JUL, 2010
    Made this cookie. While I really like rosemary, it overpowered the cookie. I will try making it again but with only one teaspoon.
  • Abobrinha
    1 APR, 2009
    To lehb: thank you so much. I love the idea even more now that I read the receipe. It was very kind of you.
  • lehb
    31 MAR, 2009
    Rosemary-Oatmeal Tea Bread from February 2006 issue. Type in recipe name in search box on the website to get the recipe.
  • Abobrinha
    31 MAR, 2009
    I can see that the hearts are the cookies related to the receipe (that I intend to bake) but I would like to know what is the other beautiful thing in the tube pan. Does anyone know, please?
  • pchill
    5 NOV, 2008
    Love this cookie! Gave them as part of Christmas gifts to staff and they have requested them again this year. The rosemary isreally great with the walnuts.
  • pchill
    5 NOV, 2008
    Tried this cookie and loved it. Gave to staff as Christam gift and they have requested it again this year.
  • DebraN
    5 DEC, 2007
    Very easy cookie to make. Rosemary always adds an interesting twist to sweets. The dough is very soft.