Pecan Shortbread Cookies with Rosemary (Edit recipe)

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We love making shortbread cookies because they’re easy and made with only a few simple, real ingredients. For these cookies, we’ve added air-crisped pecans and fresh rosemary, and of course, butter, sugar, flour, and a touch of salt. They're rich, buttery, crisp but still soft, and subtly herby. Serve these pecan shortbread cookies with a cup of tea or coffee, or alongside your other favorite seasonal desserts.

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PREP TIME

10 minutes

COOK TIME

16 minutes

INGREDIENTS

7

Serves: 24

Ingredients

2.25 cups All Purpose Flour, (280 grams)
1 cup Butter, Unsalted, (you can also use salted, but you'll want to reduce or skip the added salt)
.25 cup Granulated White Sugar
.5 cup Brown Sugar, lightly packed
1 cup Organic Sprouted Pecans - Lark Ellen Farm, finely chopped
1 tsp Rosemary, Fresh, minced
.5 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, cream butter with sugar using an electric beater.
Mix in the flour and salt until incorporated, then mix in the pecans and rosemary, careful not to overmix or the cookies will become tough.
Place the dough onto a lightly floured surface and press it into a rectangular shape using your hands.
Roll out the dough to between ¼ and ½ inches thick using a rolling pin. You can use your hands or a bench scraper to straighten out the sides/edges of the dough so that it stays in a rectangular shape. Cut it into 24 rectangular or square cookies.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes or up to overnight.
When ready to bake, preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
Remove the dough from the fridge and place the cookies on the baking sheet.
Bake the cookies for 16 minutes, or until you can just see the bottom edges of the cookies turning golden brown.
Remove the cookies from the oven and let them cool completely before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	16 g
Carbohydrates:	16 g
Protein:	6 g
Cholesterol:	20 g
Sodium:	47 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.