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Rosemary Shortbread Cookies

Shavise Glascoe

The most wonderful time of the year is officially here. With that being said, let the baking begin. Now I think sugar cookies are awesome, but we can overdo it with them fairly quickly. This year, I decided to try something a little different. If you are looking to add something new to your baking list this holiday or anytime this winter, this simple Rosemary Shortbread Cookie recipe is a must try. [This recipe is from my monthly blog post for the Baltimore Chef Shop- check them out today.]


  • 2 1/2 cups all-purpose flour
  • 1 1/2 - 2 tablespoons chopped rosemary
  • 3/4 teaspoon salt
  • 1 cup unsalted butter (softened)
  • 2/3 cup confectioner's sugar
  • 1-2 tablespoon of sanding sugar for topping (optional)


  1. Preheat oven to 350 degrees F
  2. Line two cookie sheets with parchment paper
  3. In a bowl, whisk together flour, rosemary and salt.
  4. In a stand mixer, beat the softened butter and sugar on low to medium speed while slowly adding in the flour mixture. Blend until the texture resembles coarse crumbs.

5. Form the dough into two balls. Roll each dough ball flat (~1/4 inch) between two pieces of parchment paper.

6. Place the rolled dough into the refrigerator for about 10 minutes.

7. Cut the dough with a cookie cutter (of your choice) and transfer cut-outs to the prepared cookie sheets. Roll the scraps and repeat.

8. Bake for 10-12 minutes. [Note: Do not allow cookies to brown]. Transfer cookies to a cooling rack

9. Sprinkle sanding sugar (optional)

** Tip: There may be a rosemary leaf that will not cut with the cookie dough and a piece will be sticking out of the side of your cut-out. Simply clip the pieces that are sticking out with kitchen shears before baking.