Monday, December 8, 2008

Christmas Cookie #8: Rosemary Shortbread Cookies

I. love. these. cookies.

I first made these the Christmas that Jack was born for a cookie exchange with my husband's family. I wanted something easy (since I had a new baby), but something that was different and not your run-of-the-mill Christmas cookie.

Well, I fell in love with these cookies. They are SO unique - a little bit sweet, but kind of like a cracker/biscuit cookie. The fresh rosemary gives them a wonderful aroma and flavor. They are absolutely delicious with a cup of hot tea.

These cookies have a very "upscale, downtown" feel. I imagine you'd find one of these sitting atop a martini glass filled with ice cream in a fancy schmancy restaurant.

Looking for a favor/gift idea? Make stacks of these in Christmas shapes or the first letter of your (or a friend's) last name and place them in a cellophane bag. Tie with a ribbon and VOILA - a beautiful, personalized, homemade gift.

We had a ton of fun with these this year. Each person in our family picked out a cookie cutter of one of our favorite things. We picked out a teddy bear for baby Lincoln - since he loves his squishy, soft, cuddly toys.

Our lesson: We are thankful for our favorite things that bring us so much joy!

Jack: Trains
Max: Cars
Lincoln: Toys
Daddy: Football
Momma: Music

I absolutely love this platter with all of our cookies on it. I will always cherish this photo as it perfectly captures our family in 2008.

Rosemary Shortbread Cookies
recipe adapted from Southern Living Incredible Cookies...

3/4 cup (1 1/2 sticks) butter, softened
2/3 cup sifted powdered sugar
1 1/2 cups flour
2 tablespoons fresh rosemary, chopped

Preheat oven to 325 degrees.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Gradually add flour to butter mixture, beating at low speed until blended. Gently stir in rosemary.

Use your hands to mold dough into a ball. Roll dough to ¼-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter into desired shapes; place cutouts on lightly greased baking sheets (or parchment-lined).

Bake for 16 to 18 minutes or until edges are lightly browned. Remove cookies to wire racks to cool completely.


  1. Sarah-

    You are doing my hips and waistline no good! All of these cookies look simply divine! I must say I'm partial to anything with chocolate or frosting on it though!

  2. I've really enjoyed your Cookie Countdown - your ideas are great and I'm looking forward to the next couple of weeks for more.

  3. I love the thankful approach of these cookies. I also love Rosemary but have never used it in anything sweet. Another one to add to my list.

  4. Ooooooo. I'm totally going to try this one!

  5. what an excellent idea. i love the shapes of the things you're thankful for. i've never heard of rosemary in cookies, but it sounds great!

  6. Rosemary, never would have thought of that.

    You know, as you do a cookie countdown, I'm doing a lb countup just by reading! ;-)

  7. They sound good. Really.

    Have you ever tried using thyme? I could have sworn I saw a recipe for shortbread cookies which called for thyme.

    Thanks for inspiring me to pack on the pounds this winter.

  8. Umm, I dunno about this one Sarah. Sounds ....interesting. However, I must say that I have thoroughly enjoyed every recipe of yours that I have made.

    I am really enjoying your cookie countdown.

  9. These look really unique. I want to give them a try when I find the rosemary.

  10. Ditto to those who never thought about putting rosemary in a cookie. But as you are a WONDERFUL chef, I'm certain they're delicious! And you're right - that platter is all about a houseful of boys! LOL!