Description
These delightful Rosemary Shortbread Christmas Tree Cookies are a cherished family tradition, combining the earthy essence of rosemary with sweet butter for a nostalgic holiday treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 teaspoons minced fresh rosemary
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions
- In a bowl, whisk together the flour, cornstarch, and salt.
- In another bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Beat in the minced rosemary and vanilla extract.
- Gradually add the flour mixture, mixing until just combined.
- Divide the dough in half, wrap in plastic, and refrigerate until firm.
- Preheat your oven to 350°F (175°C).
- Roll out one portion of dough on a floured surface to about 1/4 inch thick and cut with a Christmas tree-shaped cookie cutter.
- Place the cookies on ungreased baking sheets and bake for 10-12 minutes or until lightly browned on the edges.
- Allow to cool on wire racks before serving.
Notes
Store leftover cookies in an airtight container. For a firmer cookie, refrigerate the dough longer before rolling it out.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg