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Cran-Rosemary Shortbread Cookies


Cran-Rosemary Shortbread Cookies

I’m a big fan of holiday baking, even though I’m not a huge fan of sweets. There’s just something about making goodies during this time of year that is so special.

This year, I decided to make a brand new cookie, kind of a signature cookie. It incorporates one of my favorite herbs, fresh rosemary, and dried cranberries, which make such a delicious cookie.

These cookies were made with Florida Crystals – a unique brand of sugar with an especially sparkly aspect to the crystals. The taste of these cookies is SO unique, and so perfect for the holidays. I’ve never thought much about shortbread cookies until now.


They’re so much different than the typical cookie. A little more dense, buttery and crumbly – but not too crumbly.

I’m thinking this is how shortbread should be.                                                          

Shortbread Cookies are easy to make.

Shortbread cookies are NOT difficult at all! I was a bit misinformed. It’s an easy mix, roll and cool recipe. I made them a couple of times for testing purposes before I added the herbs and cranberries. I did test other herbs and other dried things, but those are for the “big fails” series that I’m implementing soon on the blog.

Sometimes I just have to shake my head and pour a glass of wine, because it’s just a part of it! It’s also a fun part of it and you learn lessons from failing. I’ve grown so much in the years I’ve been doing this.

These cookies were already delicious, but I decided to amp up the deliciousness by dipping them in dark chocolate, alternating with white chocolate. Some of them were sprinkled with Maldon Sea Flakes.

Now that was right up my alley.

You can totally make them your own.

    • This shortbread recipe is perfect for personalization. If you don’t like cranberries, there are hella dried fruits out there. Try chopped dried pineapple and macadamias for a tropical flavor.  
    • If you don’t appreciate the way rosemary smells, try thyme or lavender. 
    • I chose to dip half of mine in white and dark chocolate, that’s optional. The cookie is definitely delicious on its own. Another idea would be to add mini chocolate chips to the cookie batter.

 

Here’s your printable recipe – 

Yield: 5 Dozen

Cran-Rosemary Shortbread Cookies

Cran-Rosemary Shortbread Cookies
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 cup unsalted butter, room temperature 2 sticks
  • 2/3 cup packed light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 1/2 cups sifted all-purpose flour
  • 1 tsp salt
  • 1/2 cup Florida Crystals granulated sugar
  • 1/2 cup dried cranberries
  • 2 tbsp finely chopped fresh rosemary leaves

Instructions

  1. Add butter and brown sugar to a mixing bowl, beat on high speed for 2 minutes, until fluffy.
  2. Add egg and vanilla, mix until combined, then add flour and salt. Mix on low until all flour is incorporated.
  3. Fold in cranberries and rosemary into the dough.
  4. Roll dough into three 1 inch diameter logs. Wrap in plastic wrap, and refrigerate until firm, about an hour.
  5. Heat oven to 350 degrees.
  6. Line a baking sheet with parchment paper. Roll cookie log in sugar, coating it evenly, and slice cookie log into 1/4-inch rounds with a very sharp knife.
  7. Place cookies on baking sheet about 1 inch apart.
  8. Bake 10-15 minutes, until golden brown.
  9. Remove from oven, and let cool completely.

Nutrition Information:

Yield:

36

Serving Size:

1

Amount Per Serving: Calories: 110 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 19mg Sodium: 69mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 1g
*Nutritional information is not always exact.

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