Shortbread cookies with rosemary

4 servings

30 minutes

Rosemary shortbread cookies are a refined treat that combines the delicate texture of classic European cookies with the aromatic notes of fresh rosemary. The history of this recipe is rooted in Mediterranean culinary traditions, where rosemary is valued for its savory and slightly piney undertones. The buttery dough, enriched with powdered sugar and starch, becomes airy, while rosemary and a pinch of freshly ground black pepper add complexity to the flavor. These cookies perfectly complement morning coffee or evening tea, creating a harmony of sweetness and herbal aroma. They can be lightly dusted with powdered sugar to highlight the delicacy of the texture. Simple to make yet exquisite in taste, they will be a true discovery for lovers of unconventional culinary solutions.

Energy value per serving

• Calories: 431.2
• Proteins: 5.5g
• Fats: 22.8g
• Carbohydrates: 51.4g

Ingredients

• Butter: 100 g
• Wheat flour: 150 g
• Sugar: 75 g
• Starch: 2 tbsp
• Chicken egg: 1 pc
• Fresh rosemary: 1 tbsp
• Powdered sugar: to taste
• Ground black pepper: to taste
• Salt: 0.3 tsp

Cooking steps

1. Beat the softened butter with powdered sugar.

   Required ingredients:

   • Butter: 100 g
   • Powdered sugar:  to taste

2. Add an egg (only the yolk is correct) to the oily substance and mix until smooth.

   Required ingredients:

   • Chicken egg: 1 piece

3. Add sifted flour, starch, salt, and chopped fresh rosemary, along with freshly ground black pepper to taste.

   Required ingredients:

   • Wheat flour: 150 g
   • Starch: 2 tablespoons
   • Salt: 0.3 teaspoon
   • Fresh rosemary: 1 tablespoon
   • Ground black pepper:  to taste

4. Knead the dough and roll into balls about 2.5 cm in diameter.

5. Bake for 15-18 minutes at 200 degrees.

6. If desired, sprinkle the hot cookies with powdered sugar.

   Required ingredients:

   • Powdered sugar:  to taste