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Rosemary Shortbread Cookies

Rosemary Shortbread Cookies


I’ve been stuck at home for the past 3 days due to severe wildfires in California. My office is right on the evacuation line and has been closed since Wednesday.  The air is thick with smoke, ash is falling from the sky like snow, and helicopters have been buzzing overhead.  

It’s been amazing to watch the community come together and help each other.  Local eateries have been donating meals to the firefighters.  People are collecting bottled water to hand out to first responders.  Shelters are overwhelmed with donations. Strangers are opening their homes to those who have been displaced.  I’m one of the lucky ones because the worst of it for me has been some unpleasant allergies and going stir crazy never leaving my apartment.

With all the time I have right now, yesterday I made some delicious rosemary shortbread stamped cookies! I even said out loud on Monday night “I’m not going to have time to make Christmas cookies this year.”  Be careful what you wish for.  

They are a little time consuming, because you have to chill the dough (I’m impatient so I never like doing this) but they are really yummy!


  • 2 cups cubed butter

  • 1 cup packed brown sugar

  • 4 cups of flour

  • ¼ cup of fresh chopped rosemary


  1. Pre-heat the oven to 325 degrees

  2. Strip Rosemary from stem.  Finely chop using a knife or food processor

  3. Beat butter and sugar until smooth

  4. Add almost all of the flour.  Beat until smooth. Set aside some for kneading

  5. Knead dough for 5 minutes, adding flour as needed.  Dough should not be sticky.

  6. Split into thirds and chill for 30-45 minutes until firm enough for cutting and stamping

  7. Roll out dough on floured surface. Cut/stamp shapes.

  8. Place on parchment paper and bake for 15-20 minutes or until edges are golden brown

Enjoy! Does anyone have any favorite Christmas cookies? I’m still trying to find my ‘must bake’ for each year.  

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