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Rosemary Shortbread Cookies

Rosemary Shortbread Cookies

  • Prep Time: 10 minutes plus time for dough to chill
  • Total Time: 1 hour plus chilling time
  • Yield: 4 dozen cookies


  • 1/2 pound unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 3 tablespoons sparkling sugar or sanding sugar for tops of cookies


  • Cream the butter and sugar together; stir in the vanilla.

    Sift the flour and salt into the butter mixture and add the rosemary. Blend on low speed just until combined. Do not overmix.

  • Divide the dough into two equal portions and transfer each portion to a piece of plastic wrap or parchment paper and roll into a cylinder about 2-inches wide. Refrigerate until the dough is firm and thoroughly chilled, at least 1 1/2 hours or up to overnight.

    Preheat the oven to 325°F and line two baking sheets with parchment paper.

    Using a sharp, thin knife, slice the logs into generous 1/4-inch thick slices and place on the baking sheets about 1-inch apart. Sprinkle the top of each cookie with some of the sparkling sugar.

    Bake until the cookies are lightly colored around the edges and crisp, 18-20 minutes. Let the cookies cool on the baking sheets for at least 15 minutes before transferring to a cooling rack to cool completely.


Recipe Details