Italian Shortbread Cookies
6
- Makes24 Cookies
Ingredients
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 tsp vanilla
1/2 tsp salt
1 3/4 cups all-purpose flour
1 tbsp chopped fresh rosemary, or 1 tsp crumbled dried rosemary
1/2 tsp hot-red-chili-flakes
Instructions
Preheat oven to 300F (150C). In a medium bowl, using an electric mixer or wooden spoon, beat butter until creamy. Gradually beat in sugar and vanilla. Continue beating until well mixed, about 2 min. In a small bowl, using a fork, stir salt into flour until mixed. Stir 1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) crumbled dried rosemary and 1/2 tsp (2 mL) hot red-chili flakes (optional) into flour along with salt. Using a wooden spoon, beat into the butter mixture just until combined.
Divide into 2 portions. Place each in a 9-in. (23-cm) buttered pie plate. Press evenly into dishes. Sprinkle edges with 2 tsp (10 mL) chopped fresh rosemary (optional). Don't use dried rosemary for this garnish. Bake 45 to 55 min. Slice each disc into 12 wedges while still warm.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.