Cranberry and Rosemary Shortbread
PIN IT HERE↓
As much as I love baking cookies, I have to admit that I do not have much of a sweet tooth! In fact, I am more of a savory-salty food connoisseur. I know that is why I absolutely love this recipe! The rosemary satisfies my fondness for savory, while the dried cranberries finish it off with a hint of sweetness.
This shortbread recipe calls for a whopping 4 sticks (1 pound) of butter making them very decadent and rich. A small square of this Cranberry and Rosemary Shortbread goes a long way!
How to Make Shortbread
To make shortbread from scratch, you will need flour, sugar, rosemary leaves, dried cranberries, butter, and confectioner's sugar.
Looking for more delicious holiday treat recipes? Give these reader favorites a try!
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chocolate Candy Cane Cookies | Peppermint Hot Chocolate Balls | Chocolate Peppermint Rice Krispie Treats
*This post contains affiliate links. As an Amazon Affiliate, I earn a commission on qualifying purchases.
This recipe is prepared in the oven with a 9 x 13 baking dish. If you have a pastry blender, it will be helpful! Or, you can use two knives to work the ingredients together. Start by combining the flour, sugar, rosemary, and dried cranberries into a large bowl. Next, work the butter into the flour mixture with your pastry blender. Continue to work it until it resembles a coarse meal.
Press the mixture into your baking dish, and bake for 25 minutes at 375 degrees. Once done, remove from heat and cool. Sprinkle with confectioner's sugar and cut into small pieces. Enjoy!
So Tell Me...
Have you ever made shortbread? Do you prefer sweet or savory treats? Do you enjoy holiday baking? Are you done with all your holiday shopping?
Thank you so much for stopping by! As always, I would love to hear your thoughts in the comments section below. Enjoy your weekend and Happy Holidays!
Cranberry and Rosemary Shortbread
Ingredients
Instructions
- Preheat oven to 375 degrees
- Combine flour, sugar, rosemary, and dried cranberries in a large bowl
- Use a pastry blender (or 2 knives) to work butter into flour mixture
- Continue to work the butter into the flour until it resembles coarse meal
- Press flour-butter mixture in to 9 x 13 inch baking dish
- Bake at 375 degrees for approximately 25 minutes, or until top of shortbread turns light, golden brown
- Remove from oven and cool
- Once shortbread is cool, sprinkle with confectioner's sugar and cut into small squares
- Enjoy!
22 Comments