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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

Ingredients

  • 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

Directions

  1. Step 1

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

  2. Step 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. Step 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. Step 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. Step 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.

Source
Martha Stewart Living, February 2006

Reviews (10)

  • 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

  • 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.)

  • 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.

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.

  • 5 Nov, 2008

    Tried this cookie and loved it. Gave to staff as Christam gift and they have requested it again this year.

  • 5 Dec, 2007

    Very easy cookie to make. Rosemary always adds an interesting twist to sweets. The dough is very soft.