Gather the kids in the kitchen to make these festive Rosemary Shortbread Cookie Cutouts.
These delightful little cookies are crispy on the outside and soft on the inside. Plus, the combination of sugar and salt make a crispy crystal topping that pairs perfectly with the fresh rosemary. Should you choose to ice the cookies, feel free. However, I like to highlight the butter and rosemary flavor by keeping it simple with this sweet and salty combo. It would also be fun to make a simple powdered sugar glaze to drizzle over the cookies. Add some lemon juice and lemon zest–yum!! So many option!
I researched many shortbread cookie recipes and tested quite a few batches before getting these just right. In my research, I learned that some people like to use room temperature butter while others swear by cold butter. Some tell you to chill or even freeze the dough overnight while some say not to worry about it at all. I played around with different methods until I found what works best for me and for these yummy cookies—use softened butter, chill 30 minutes, roll, use cutters and bake.
Here are a few other lessons I learned:
Make the season’s show stopping meal easier than ever with my delicious shortcuts and Ultimate Christmas Menu Guide where I feature the best of the season. AND be sure to download my FREE Christmas Menu Planner!
**Love rosemary like I do? Then you MUST try my Rosemary Roasted Almonds. They are seriously addictive and have the most amazing flavor. L
**Looking for more easy dessert recipes? Give no-bake White Chocolate Peppermint Brownie Bites a try or have some fun with Snowman Marshmallow Pops, Santa Marshmallow Pops or Reindeer Marshmallow Pops.
**Want a fun and clever twist on your cheese board? You can’t miss this Christmas Tree Charcuterie Board!