Shortbread cookies have always had my heart. I love these little buttery treats so much. I also love to play with interesting flavor combinations. These herby cookies hit all the right notes for me. Earthy rosemary, paired with sweet strawberries and tangy balsamic reduction make for an unforgettable sundae.
Rosemary Shortbread Cookies
- 1 cup butter (room temperature)
- 2/3 cup powdered sugar
- 1 3/4 cup flour
- 2 tbsp. finely chopped fresh rosemary
- a pinch of salt
With an electric mixer, beat the butter on high for a minute. Add the powdered sugar and beat until smooth. Add the flour and salt and beat again until smooth. Add the rosemary a mix until it is incorporated evenly.
Wrap the dough in plastic wrap and refrigerate for at least one hour. Roll out the dough to 1/4″ thickness on a well floured surface. Cut out 1 inch by 3 inch rectangles. Prick the tops of the cookies with a fork. Place the cookies on parchment lined baking sheet. Place the cookies in the freezer for at least 30 mins. Preheat the oven to 350 F, bake the cookies until just golden brown on the edges, about 12 mins.
Serve with vanilla bean ice cream, fresh strawberries and a drizzle of balsamic reduction. Balsamic reduction sounds super fancy, but it’s one of the easiest things to make. Simply bring 1/2 cup of good balsamic vinegar to a boil and then reduce to a simmer. Simmer until the vinegar reduces to 1/4 cup of liquid. Allow to cool completely and you have a rich, think sauce to serve with meat, veggies or in this case – ICE CREAM!