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Rosemary Orange Shortbread Cookies

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


  • 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


      1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper. Whisk flour and salt in medium bowl; set aside.
      2. Combine flour and salt in medium bowl; set aside. Combine rosemary and orange peel. Divide mixture in half.
      3. 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.
      4. 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.
      5. 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