Salted Rosemary Orange Shortbread Cookies
Ingredients
-
⅔
cup
granulated sugar
-
½
teaspoon
granulated sugar
-
2
tablespoons
orange zest
-
1
sprig
fresh rosemary
-
2
sticks
unsalted Kerrygold butter
-
¼
teaspoon
kosher salt
-
2¼
cups
all-purpose flour
-
½
teaspoon
flaky salt
Instructions
- Line a 9-inch springform pan with parchment paper.
- In a medium bowl, combine ⅔ cup of sugar, orange zest, and rosemary, and rub together until infused.
- Add the butter, infused sugar, and salt to a stand mixer and beat until smooth.
- Scrape down the sides of the bowl and add the flour, mixing until a crumbly dough forms.
- Transfer the dough to the prepared pan and press into an even layer.
- Chill the dough in the refrigerator for 1 hour.
- Preheat the oven to 350°F.
- Bake the cookies until the edges are lightly golden brown, about 28 to 33 minutes.
- Cut the shortbread into 12 wedges while still warm and sprinkle with flaky salt and remaining sugar.
- Let the cookies cool in the pan for at least 15 minutes before removing and cooling completely.
Nutrition Facts (estimated)
Servings
12 cookies
Calories
180
Total fat
10g
Total carbohydrates
20g
Total protein
2g
Sodium
50mg
Cholesterol
20mg
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