Buttery Orange Rosemary Shortbread Cookies
Rich and buttery with just a hint of sweetness, these Orange Rosemary Shortbread Cookies have a subtle, but standout flavor that will have everyone coming back for more. This golden brown shortbread is perfect for the holiday season, as a hostess gift, or to just have stashed in your cookie jar for a buttery treat. The orange and rosemary flavors are subtle but add something special to a classic.
Servings 48
Calories 71kcal
Ingredients
- 1 cup butter room temp
- 1/2 cup sugar
- 2 cups flour
- 1/4 cup cornmeal medium ground
- 1/2 tsp salt
- 1 tbsp. grated orange zest
- 1 tbsp. fresh rosemary finely chopped
- 2 egg yolk room temp
- 1/4 cup Demerara sugar for coating
Instructions
- In a medium bowl, whisk together the four, cornmeal, and salt.
- In the bowl of an electric mixer, beat the butter and sugar on medium high until incorporated but not fluffy, about 1 minute. Add the orange zest, rosemary, and egg yolks, one at a time, beating just until incorporated. Add the dry ingredients and mix just until combined.
- Gather the dough into a ball and divide it in half. Shape each half into a 6 inch long log or a rectangle. Wrap in plastic and refrigerate for about 2 hours or freeze.
- Preheat oven to 350º. Line baking sheets with parchment paper. Roll each log into the sugar so that the outside is coated. Cut the logs into 1/3 inch thick slices. Place cookies 1 inch apart and bake until lightly golden, 15-17 minutes. If cutting into shapes, sprinkle the top of each rectangle with Demerara sugar and runa rolling pin over it to embed the sugar in the dough. Roll until it is 1/3 inch thick and cut into shapes.
- Let cool for several minutes before transferring to a wire rack.
Notes
- Don't skip the chill! Since we're starting with room temperature butter, we need the butter to get cold and solidify in the fridge. This keeps the cookies from spreading out and makes sure that there are delicious pockets of buttery goodness in every bite.
- Try to roll as thin as possible, if the dough gets to warm to handle, just pop it back in the fridge.
- Use a medium to fine cornmeal.
