Chef John's Rosemary Shortbread Cookies

1. 1

   Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.

2. 2

   In a large bowl, use the back of a spatula or spoon to combine butter, 1/2 cup sugar, rosemary, salt, and vanilla extract, slowly working them together until the butter softens a bit and the mixture comes together.

3. 3

   Rub the flour into the butter mixture with floured hands and fingertips, rubbing until the floury crumbs turn into buttery crumbs, about 1 to 2 minutes. Press the mixture together until it forms a dough ball.

4. 4

   Move the dough to a lightly floured work surface; press it into a disk, then into a 1/2-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten the dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.

5. 5

   Cut the dough lengthwise into 5 even strips, about 1 inch wide, trimming any excess dough if needed. Cut each strip into 6 even squares (you can roll out scraps to make more cookies if needed). Transfer the cookies to the prepared baking sheet. Sprinkle each cookie with a pinch of sugar. Use a fork to poke 4 rows of holes in each cookie.

6. 6

   Bake in the preheated oven until golden brown, about 50 minutes.

7. 7

   Cool the cookies on the baking sheet for 10 minutes, then move them to a wire rack to cool completely.

8. 8

   Enjoy!

• Calories 88.95 kcal Low Source
• Protein 0.95 g Low Source
• Carbs 7.28 g Moderate
• Total Fat 5.96 g Moderate
• Saturated Fat 3.79 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 16.19 mg Moderate
• Sodium 0.1 mg Low Source
• Fiber 0.35 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 1.02 mg Low Source
• Iron 0.49 mg Low Source
• Potassium 2.15 mg Low Source
• Vitamin A 65.29 mcg_rae Low Source
• Vitamin C 0.07 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten