Rosemary shortbread cookie recipe

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This rosemary shortbread cookie recipe melts in your mouth and is simple to make. A bit of grapefruit zest gives them a citrusy zing!

Prep Time10

Cook Time50

Cooling time10

Total Time1 10

Course: Cookie recipes

Cuisine: American

Servings: small cookies

Calories: 115kcal

Author: Cheryl Bennett

Preheat oven to 325°F // 160°C // Gas mark 3.
In the bowl of a food processor fitted with a blade, pulse together flour, sugar, rosemary, and grapefruit zest, to break up the herbs and zest.
Add cubes of cold butter and pulse until crumbs form. The mixture should look like sandy crumbles, it should not be smooth.
Add mixture to an ungreased 8×8 pan, and press dough down to flatten. (I like to use a flexible plastic bench scraper to clean up the edges and press the top of the dough flat).
Using a fork, skewer or toothpick, dock the dough (make holes in it) to let the steam escape.
Bake for 45 – 50 minutes, rotating pan halfway through, to ensure even baking.
Remove from oven and let cool for 10 minutes. Remove from pan and gently cut shortbread while it is still warm.
Place cookies on wire rack to cool completely.

The grapefruit flavor is very subtle here. If you prefer a stronger grapefruit flavor, add 1/2 - 1 teaspoon grapefruit extract or flavoring to the dough.
Store shortbread cookies in an airtight container at room temperature for up to a week. You can refrigerate them for up to another week, but freezing them will keep them even longer. Cookies can dry out in the fridge, so eating them sooner rather than later is best.
To make cookies WITHOUT a food processor: Start with very soft butter. Place the butter and sugar in a mixing bowl and beat together with a handheld electric mixer or by hand. Then, add remaining ingredients and mix until a crumbly mixture forms. Proceed with the rest of the recipe as written.