Name: Chef John's Rosemary Shortbread Cookies
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 16 servings
Ingredients: 8 ounces cold, unsalted butter, cut into thin slices; 0.5 cup white sugar; 2 tablespoons finely chopped fresh rosemary (not minced); 1 teaspoon kosher salt; 0.125 teaspoon vanilla extract; 2.25 cups all-purpose flour

Ingredients

8 ounces cold, unsalted butter, cut into thin slices
0.5 cup white sugar
2 tablespoons finely chopped fresh rosemary (not minced)
1 teaspoon kosher salt
0.125 teaspoon vanilla extract
2.25 cups all-purpose flour

Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Step 2

Place butter, sugar, rosemary, salt, and vanilla extract in a large bowl. Combine with the back of a spatula or spoon, slowly incorporating ingredients until butter has softened somewhat and ingredients come together.
Step 3

Add flour to butter mixture. Using floured hands, combine flour into butter using fingertips, rubbing mixture together until floury crumbs become buttery crumbs, about 1 to 2 minutes. Press mixture together to form dough ball.
Step 4

Transfer dough to lightly floured work surface. Press dough into a disk, then into a 1/2-inch thick rectangle. Cover with a piece of plastic wrap. Flatten dough to 1/4-inch thick using a flat pan or rolling pin. Reshape into a rectangle.
Step 5

Cut dough lengthwise into 5 even strips about 1 inch wide, trimming extra dough away, if necessary. Cut each strip into 6 even squares (you can roll out scraps to form more cookies if necessary). Transfer cookies to the prepared baking sheet. Sprinkle each cookie evenly with a pinch of sugar. Using a fork, poke 4 rows of holes into each cookie.
Step 6

Bake in preheated oven until golden brown, about 50 minutes.
Step 7

Cool cookies 10 minutes on the baking sheet. Transfer cookies to rack to cool completely.

Enjoy your meal!