Salted Rosemary Shortbread

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. 


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


  • 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


  1. In a medium bowl, whisk together the flour and kosher salt. Set aside.
  2. 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.
  3. 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.
  4. Preheat your oven to 350℉. Line two baking sheets with parchment paper.
  5. 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.
  6. Place the baking sheets in the oven and bake for 16 to 18 minutes, until the edges are just slightly golden.
  7. 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.

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