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Rosemary Orange Shortbread Cookies

  •  Cooking time 
    12 min
  • Preparation time 
    20 min
recipe image Rosemary Orange Shortbread Cookies


  • 2 cups all purpose flour
  • 3/4 teaspoon salt
  • 1 tablespoon crushed dried rosemary leaves
  • 2 teaspoons dried orange peel *
  • 1 cup Flora™ Plant Butter Unsalted
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
Energy (kcal)2798 kcal
Energy (kJ)11705 kJ
Protein (g)26.4 g
Carbohydrate incl. fibre (g)255.9 g
Carbohydrate excl. fibre (g)247.3 g
Sugar (g)59.9 g
Fibre (g)8.6 g
Fat (g)186.2 g
Saturated fat (g)35.1 g
Unsaturated fat (g)144.8 g
Monounsaturated fat (g)88.6 g
Polyunsaturated fat (g)56.3 g
Trans fat (g)33.8 g
Cholesterol (mg)0 mg
Sodium (mg)1757 mg
Salt (g)4.38 g
Vitamin A (IU)8241 IU
Vitamin C (mg)7.9 mg
Calcium (mg)95 mg
Iron (mg)4.11 mg
Potassium (mg)356 mg


  1. Preheat oven to 350F°. Line 2 rimmed baking sheets with parchment paper. Combine flour and salt in medium bowl; set aside. Combine rosemary and orange peel; remove 2 teaspoons rosemary mixture and reserve for topping.
  2. Beat Flora Plant Butter in large bowl with electric mixer until fluffy, about 3 minutes. Beat in confectioners’ sugar, rosemary and orange peel mixture and vanilla until pale and fluffy, scraping down sides of bowl occasionally, about 2 minutes. Beat in flour mixture on low speed just until blended and dough sticks together when pinched with fingers.
  3. Roll dough into 1-inch balls with lightly floured hands and arrange on prepared baking sheets, 2 inches apart. Use a flat bottom glass or cup dipped in flour, to gently flatten each ball to 1/4-inch thickness. Lighly sprinkle reserved rosemary mixture over cookies.
  4. Bake 12 to 14 minutes or until firm and golden on bottoms. Cookies should be pale on top. Cool 2 minutes on wire rack; remove from baking sheets and cool completely.
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