Rosemary Orange Shortbread Cookies
Cooking time
12 min
Preparation time
20 min
Servings
36
Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 4 teaspoons crushed rosemary
- 1 tablespoon dried orange peel **
- 1 cup Flora™ Plant Butter Unsalted *
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk flour and salt in medium bowl; set aside.
- Combine flour and salt in medium bowl; set aside. Combine rosemary and orange peel. Divide mixture in half.
- Beat Flora Plant Butter in large bowl with electric mixer until fluffy, about 3 minutes. Beat in confectioners’ sugar, one half of the rosemary orange 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.
- Roll dough into 1-inch balls with lightly floured hands and arrange on prepared baking sheets, 2 inches apart. Gently flatten each ball with bottom of lightly floured flat glass to 1/4-inch thickness. Sprinkle tops of cookies lightly with reserved rosemary orange mixture.
- 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.
*Omit salt if using salted butter
**Use 1-1/2 teaspoons fresh orange zest instead of 1 tablespoon dried orange peel
