Chef John's Rosemary Shortbread Cookies

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Gather the ingredients. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Combine butter, ½ cup sugar, rosemary, salt, and vanilla extract in a large bowl using the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Rub flour into butter mixture, using floured hands and fingertips, rubbing mixture together, until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together until forms a dough ball.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Transfer dough to a lightly floured work surface; press into a disk, then into a ½-inch-thick rectangle. Cover with a piece of plastic wrap. Flatten dough to ¼-inch-thick using a flat pan or rolling pin. Reshape into a 5x12-inch rectangle.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Cut dough lengthwise into 5 even strips, about 1-inch wide, trimming excess dough if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie with 1 pinch sugar. Poke 4 rows of holes into each cookie using a fork.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Bake in the preheated oven until golden brown, about 50 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Enjoy!'}

📊 Nutrition Facts

Per serving (30 servings total)

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