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White Chocolate Rosemary Shortbread recipe

Rosemary Shortbread Cookies

Perfect with a cold glass of crisp white wine, especially if you opt for the white pepper version. Shortbread cookies can be ready to bake by the time the oven preheats. You can cut the traditional shapes, fingers, wedges, fluted rounds, diamonds, even string them up for decoration.
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Course: Dessert, pastry
Cuisine: American
Keyword: pastry
Servings: 10 cookies


  • 150 g flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp white pepper optional
  • 1 tbsp fresh rosemary chopped fine
  • 60 g butter cold, but softened
  • 1 tbsp honey
  • 35 g powdered sugar

For topping...

  • 1 tbsp rosemary infused sugar
  • 9 sprigs sugared rosemary
  • 2 oz white chocolate melting wafers optional
  • 1 pinch white pepper optional


  • Preheat oven to 300 F. Blend all of the ingredients by hand with a dough cutter or by pulsing in a food processor to make a crumbly dough.
    Mixing Handmade Shrotbread
  • Roll between sheets of parchment to about 1/2-inch and 9-inches square, or round, or to fit your pan. If you use a straight edge and fold the edges over while you are rolling you can get a crisp edge.
    Rolling out shortbread pastry
  • Bake the pastry in one piece about 9-11 minutes until just set and edges are slightly golden.
    Shortbread in 9 inch square pan
  • Cool on a wire rack for 5 minutes and, while still warm, score where you will cut out cookies with the tines of a fork, or other pattern you made. Let it cool completely before lifting from the pan.
    Rosemary shortbread marked with a fork.


  • Melt white chocolate in a microwave or double-boiler and mix with a pinch of ground white pepper.
  • Using a pastry brush, paint each cookie with melted white chocolate.
  • Wet a sprig of sugared rosemary and press it into the middle of each unbaked cookie and sprinkle with the rosemary infused sugar.