I pat out into 1 or 2 rounds about 1/2" thick and score into triangles, bake, and cut. I have also pat dough into a rectangle, scoring into smaller rectangles.


  • 8 TBL butter
  • 1/4 c. sugar
  • 1 1/2 c. flour
  • 1-2 TBLs rosemary (finely chopped)


Cream butter and sugar. Work in flour and roseary to make a soft dough, then shape into a ball.
Roll out on floured board 1/4" thick and cut out in 2" rounds. Bake on greased cookie sheet at 325 for 15-20 min. until shortbread is changing color. Cool, then sprinkle with a little extra sugar.

Makes about 30.

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Submitted 6/13/05.
Source: a "tea tasting party" attended 15 yrs. ago.
Submitted By: susan stevens
rosemary shortbread