Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

It may come as no surprise now shortbread is one of my favorite kinds of cookies. They hold such simplicity in the ingredients but are a delicacy to eat for a treat. The Sister Pie’s cookbook has some of the best recipes. So this time around I tried their salted rosemary shortbread recipe and it did not disappoint! It is a very interesting combination for cookies, but I love to try unique flavor profiles that many people wouldn’t try. These cookies brought a very slight sweetness to balance out the flaky salt and the rosemary was a nice fresh touch.
Recipe
Makes: 8 scones
Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here
Ingredients
- 2 cups (254 g) all-purpose flour
- ½ tsp kosher salt
- 1 cup (2 sticks) (226 g) unsalted butter, at room temperature
- ½ cup (62.5 g) powdered sugar
- 2 tbsp finely minced fresh rosemary
- Flaky sea salt, for sprinkling tops
Directions
- In a medium bowl, whisk together the flour and kosher salt. Set aside.
- Place the butter, powdered sugar, and rosemary in the bowl of a stand mixer fitted with the paddle attachment and cream on medium speed for about 3 minutes, until very smooth with no visible chunks of butter.
- Use a silicone spatula to scrape down the bowl, then add the flour and salt mixture and mix until just combined. Remove the dough from the bowl and shape into a square pack, about ½ inch thick. Wrap in plastic wrap and refrigerate for 40 minutes. You can mix the dough up to 2 days in advance and store it in the refrigerator until 1 hour before you intend to roll out the dough. Alternatively, you may freeze the dough for up to 3 months, then let it thaw in the refrigerator overnight before proceeding with the recipe.
- Preheat your oven to 350℉. Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator, unwrap it, and place on a lightly floured surface. Use a rolling pin to roll the dough to ¼ -inch thickness. Cut out into 2-inch shapes with your favorite cookie cutter and carefully transfer them to the parchment-lined baking sheets. Gather the scrapes and form into another ½ -inch-thick square, then preroll and cut more cookies. Repeat until you have no scraps left. Top each shortbread with a few flakes of sea salt.
- Place the baking sheets in the oven and bake for 16 to 18 minutes, until the edges are just slightly golden.
- Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely. Store in an airtight container at room temperature for up to 1 week.