ORANGE ROSEMARY SHORTBREAD COOKIES

THE PERFECT COOKIE DOUGH FOR YOUR HOLIDAY COOKIE CUTTER!
 

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A fancy shmancy twist on regular shortbread cookies. I love putting rosemary in my cookies, because I like the rounded earthiness it adds.  I decided to put a little orange zest and some of the juice in the cookie dough and the cookie glaze to really make these cookies gourmet.  The citrusy sweetness of the orange compliments the rosemary oh so well!

Here’s what you need to make these Orange Rosemary Shortbread Cookies

INGREDIENTS:

  • 1 cup butter, softened
  • ½ cup sugar
  • 1 teaspoon of vanilla extract
  • 1 ½ tablespoon of finely chopped rosemary
  • 1 tablespoon of orange zest
  • 1/4 teaspoon of salt
  • 2½ cups AP flour

DIRECTIONS:

In a large bowl, using an electric mixer, cream together the butter and the sugar until they’re pale in color.  Add in the vanilla extract, rosemary, orange zest and salt.

Turn the mixer on low, and slowly add in the flour until the dough is completely combined. Roll the dough out onto a floured surface and lightly pack it together and shape it into a disc. Wrap the dough in Saran Wrap and refrigerate the dough for about 30 minutes.

Preheat the oven to 350 degrees, and line a cookie sheet with parmentment paper.  Remove the dough from the fridge and using a rolling pin, roll the dough out into a 1/4 inch disc.  Using your favorite cookie cutters (floured) cut shapes from the dough, line them on the cookie sheet and bake them for about 20ish minutes or until the cookies golden brown on the edges.

Icing Ingredients

  • 1 cup of powdered sugar
  • 2 tablespoons of orange juice
  • 1 tablespoon of orange zest

Combine all the ingredients together in a bowl, and once the cookies are cooked and cooled, either pipe or drizzle the icing on the tops of the cookies.  Add more orange juice or more powdered sugar to make the icing thinner or thicker according to your particular preference.

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ENJOY!

 

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