Rosemary Almond Shortbread Cookies
Highlighted under: Snacks & Small Bites
I love making Rosemary Almond Shortbread Cookies during the holiday season. The combination of nutty almonds and fragrant rosemary adds a unique twist to traditional shortbread. These cookies are buttery and crisp, with the aromatic herb elevating the flavors perfectly. Whether enjoyed with tea or as a special treat during gatherings, these cookies never fail to impress. I often find myself sneaking a few while they cool—just can't resist their irresistible aroma!
When I first experimented with adding rosemary to my almond shortbread, I was pleasantly surprised by how well the flavors complemented each other.
A quick tip is to finely chop the rosemary and toast the almonds beforehand; this enhances their flavors and creates a delightful aromatic experience that fills the whole kitchen.
Why You'll Love These Cookies
- A delightful blend of savory rosemary and sweet almonds
- Buttery texture that crumbles perfectly with each bite
- Quick and easy to make, perfect for gifting or holiday gatherings
Ingredients
Gather these simple ingredients to create your delicious Rosemary Almond Shortbread Cookies:
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
Follow these easy steps to bake your Rosemary Almond Shortbread Cookies:
In a mixing bowl, cream together the softened butter and powdered sugar. Gradually add the all-purpose flour, almond flour, finely chopped rosemary, and salt. Mix until combined, then add vanilla extract.
Form the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a parchment-lined baking sheet. Bake for 15-20 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your rosemary almond shortbread cookies with your favorite beverage!
Ingredient Substitutions
If you're looking for a nut-free version of these cookies, you can replace the almond flour with an equal amount of oat flour. This will not only keep the flavor profile interesting but also maintain a similar texture. Additionally, you could try incorporating different herbs like thyme or lavender for a unique twist.
For a sweeter version, consider adding a tablespoon of honey or maple syrup to the butter and sugar mixture. Just be sure to reduce the amount of powdered sugar slightly to keep the dough from becoming too wet. This adds an interesting depth that pairs beautifully with the rosemary.
Storage and Make-Ahead Tips
These Rosemary Almond Shortbread Cookies store wonderfully. Once cooled, you can keep them in an airtight container for up to two weeks. If you want to keep them longer, consider freezing the unbaked dough. Wrap the log tightly in plastic wrap, then place it in a zip-top bag. When you’re ready to bake, simply slice and bake without thawing, though you may need to add a couple of extra minutes to the baking time.
You can also enjoy these cookies freshly baked or slightly warmed. If you want to serve them warm, reheat briefly in a toaster oven on low heat until just warm to the touch—this enhances their aroma and flavor.
Questions About Recipes
→ Can I substitute fresh rosemary with dried rosemary?
Yes, you can use dried rosemary, but use about one-third of the amount required for fresh, as dried herbs are more concentrated.
→ How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to one week.
→ Can I freeze the cookie dough?
Absolutely! Wrap the log of dough tightly and freeze for up to three months. Thaw in the fridge before slicing and baking.
→ What can I pair these cookies with?
These cookies pair wonderfully with tea, coffee, or your favorite dessert wine!
Rosemary Almond Shortbread Cookies
Created by: The Hazelsrecipes Team
Recipe Type: Snacks & Small Bites
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp salt
- 1 tsp vanilla extract
How-To Steps
In a mixing bowl, cream together the softened butter and powdered sugar. Gradually add the all-purpose flour, almond flour, finely chopped rosemary, and salt. Mix until combined, then add vanilla extract.
Form the dough into a log shape, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.
Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a parchment-lined baking sheet. Bake for 15-20 minutes or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your rosemary almond shortbread cookies with your favorite beverage!
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0g
- Sugars: 5g
- Protein: 2g