Rosemary Shortbread Recipe
I love it when the temperature starts to drop, the air becomes crisp, and the leaves change into their fall colors. During this time of year, I like to open all the windows and let the fresh air blow in. Nothing is better than fresh air mingling with the smell of baked goods filling my home.
Fall is the perfect time of year to make Rosemary Shortbread. I’ll explain why we chose this recipe to celebrate the feast of Saint Margaret of Scotland.
The word Rosemary comes from the Latin words ros marinus which means “dew of the sea” or, “sea dew”. We use Rosemary to represent the time when Saint Margaret’s ship got caught in a storm at sea. Her ship blew off course and became shipwrecked on the coast of Scotland.
Shortbread originates from Scotland, a country that once shared a close alliance with France. During the alliance, French pastry chefs helped refine Shortbread into the recipe we enjoy today. With its light, buttery texture, and sweet, savory flavor, Shortbread pairs well with a fall feast day!
The marriage of Shortbread and Rosemary is the perfect way to celebrate the feast of Saint Margaret. Download the recipe and share these biscuits with your family and friends. I’d like to know what you think of this Rosemary Shortbread recipe and invite you to leave a comment below.
Saint Margaret of Scotland, pray for us!
Ingredients:
- 1 ½ cup Unsalted Butter (3 sticks), room temperature
- ⅔ cup Sugar
- 2 Tablespoon Fresh Rosemary, chopped fine
- 2 ¾ cups All-Purpose Flour
- ¼ teaspoon Salt
- 2 Tablespoon Sugar, for decoration
Preparation Instructions:
- In a medium bowl, cream together the butter and ⅔ cup of sugar until light and fluffy.
- Stir in flour, salt, and rosemary until blended. The dough will be somewhat soft.
- Cover and refrigerate for 1 hour.
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper.
- On a lightly floured surface roll out the dough to a ¼ inch thickness.
- Cut out circles about 1 ½ x 2 inches in size.
- Place cookies on the baking sheet about 1 inch apart.
- Sprinkle lightly with remaining sugar.
- Bake for 8 minutes or until lightly golden at edges. Cool on wire racks. Store in an airtight container at room temperature.
How To Make Rosemary Shortbread
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