Rosemary Shortbread Cookies

Rosemary Shortbread Cookies

We rec­om­mend giv­ing kids cook­books for the hol­i­days. Yumm. For kids who are inspired by rel­a­tives who cook, TV cook­ing shows, or their innate wish to make (and eat) good food, a cook­book will trav­el with them through­out life. (And it’s a sneaky way to encour­age read­ing and math!)


  • 2 cups all-pur­pose flour
  • cup gran­u­lat­ed sugar
  • 1 table­spoon fine­ly chopped fresh rosemary
  • 1 tea­spoon plus 1 pinch kosher salt
  • 1 cup 2 sticks unsalt­ed cold but­ter, cut into 1‑inch chunks
  • 1 to 2 tea­spoons rose­mary chest­nut or oth­er dark, full-fla­vored hon­ey (option­al)


  • Heat oven to 325 degrees. In a food proces­sor, pulse togeth­er flour, sug­ar, rose­mary and salt. Add but­ter, and hon­ey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come togeth­er, but don’t over­process. Dough should not be smooth.
  • Press dough into an ungreased 8- or 9‑inch-square bak­ing pan or 9‑inch pie pan. Prick dough all over with a fork. Bake until gold­en brown, 35 to 40 min­utes for 9‑inch pan, 45 to 50 min­utes for 8‑inch. Trans­fer to a wire rack to cool. Cut into squares, bars or wedges while still warm.


Adapt­ed from The New York Times
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