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.
Martha Stewart Living, February 2006
- Yield Makes about 4 dozen
- 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
- Preheat oven to 300 degrees. Whisk flour, nuts, rosemary, and salt in a large bowl.
- 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.
- 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.
- 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.
- 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.
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