Rosemary Shortbread Flower Cookies 🍓🌷

By Tasty · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
2. Whisk together the flour, salt and rosemary in a medium bowl and set aside.
3. Beat the butter and vanilla until smooth. Add the powdered sugar and granulated sugar and beat for about 5 minutes until light and fluffy.
4. Add the flour mixture to the butter mixture a quarter cup at a time, stirring well after each addition.
5. Cover the dough and chill for at least 1 hour or overnight.
6. Let the dough soften for 10 minutes. Meanwhile, thinly slice the strawberries and pick rosemary leaves for garnish.
7. Roll the dough on a lightly floured sheet of parchment to 1/4 inch (about 6 mm) thick. Cut out flowers with a cookie cutter and move them to the baking sheets with an offset spatula. Re-roll the scraps and repeat until all the dough is used.
8. Press one strawberry slice into the centre of each cookie and arrange a few rosemary leaves around it like stems.
9. Bake for 15 to 20 minutes, until the edges are lightly golden.
10. Rest the cookies on the sheets for 3 minutes, then move them to a wire rack to cool completely, about 30 minutes. Store in an airtight container in the fridge for up to 5 days.

Summarized from Tasty's video. Watch it for the details.

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