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Rosemary and Apricot Shortbread Cookie Recipe

Learn how to make these elegant Rosemary & Apricot Shortbread cookies with this quick and easy recipe. The unexpected combination of fragrant rosemary and sweet dried apricots creates a sophisticated cookie perfect for afternoon tea or special gatherings. Follow this simple shortbread recipe for buttery, crumbly perfection!

Prep

20 mins

Cook

25 mins

Serve

24

Kcal

180

Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 cups all-purpose flour</li><li class="ingredients-single-item">1 cup unsalted butter, softened</li><li class="ingredients-single-item">1/2 cup confectioners' sugar</li><li class="ingredients-single-item">1/2 teaspoon salt</li><li class="ingredients-single-item">2 tablespoons fresh rosemary, finely chopped</li><li class="ingredients-single-item">3/4 cup dried apricots, finely diced</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">2 tablespoons demerara sugar (or regular granulated sugar) for sprinkling</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Start by preparing your ingredients. Make sure your butter is properly softened - it should yield to gentle pressure but still hold its shape, not be melted or greasy. Finely chop the fresh rosemary leaves, discarding the woody stems. The rosemary should be very fine so it distributes evenly throughout the dough without any large pieces. Dice the dried apricots into small pieces about 1/4 inch in size.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> In a large mixing bowl, cream together the softened butter and confectioners' sugar using an electric mixer on medium speed for about 3 minutes, until the mixture is light, fluffy and pale in color. Don't rush this step - proper creaming creates the perfect shortbread texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Add the vanilla extract to the butter mixture and beat for another 30 seconds until fully incorporated. The vanilla helps balance the herbal notes of the rosemary.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a separate bowl, whisk together the flour and salt. Gradually add this dry mixture to the creamed butter, mixing on low speed just until combined. The dough will look somewhat crumbly but should hold together when pressed between your fingers. Be careful not to overmix or the cookies will become tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Using a wooden spoon or spatula, gently fold in the chopped rosemary and diced apricots until evenly distributed throughout the dough. The warmth of your hands will help bring the dough together if it seems too crumbly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Divide the dough in half and shape each portion into a log about 2 inches in diameter. Wrap each log tightly in cling film or parchment paper and refrigerate for at least 1 hour, or up to 3 days. This chilling time is crucial as it allows the flavors to meld and makes the dough easier to slice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> When ready to bake, preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper. Remove one dough log from the refrigerator and let it sit at room temperature for about 5 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Using a sharp knife, cut the log into 1/4-inch thick rounds. If the dough crumbles a bit while cutting, simply press it back together. Place the rounds about 1 inch apart on the prepared baking sheets, then sprinkle each cookie lightly with demerara sugar for a subtle crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake in the preheated oven for 22-25 minutes, until the edges are just barely turning golden. Don't overbake - the cookies should not brown significantly. They'll still be somewhat soft when you remove them from the oven but will firm up as they cool.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Allow the cookies to cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. Repeat the process with the remaining dough log. These shortbread cookies will keep in an airtight container at room temperature for up to a week, and the flavor actually improves after a day as the rosemary notes develop.</li></ol>
Rosemary and Apricot Shortbread Cookie Recipe

What ingredients are used in Rosemary & Apricot Shortbread?

These sophisticated shortbread cookies require all-purpose flour, unsalted butter, confectioners' sugar, salt, fresh rosemary, dried apricots, vanilla extract, and demerara sugar for sprinkling. The quality of butter is particularly important for achieving that melt-in-your-mouth texture.

How to bake Rosemary & Apricot Shortbread at home?

Learn how to bake Rosemary & Apricot Shortbread by creaming butter and sugar until fluffy, adding vanilla, mixing in flour and salt, then folding in chopped rosemary and apricots. Shape into logs, chill, slice into rounds, sprinkle with demerara sugar, and bake at 325°F for 22-25 minutes until edges are barely golden.

Why do shortbread cookies need to be chilled before baking?

Chilling shortbread dough is essential as it allows the butter to solidify, preventing spreading during baking. It also gives time for flavours to develop - particularly important with herb-infused recipes - and makes the dough easier to slice cleanly for perfectly shaped cookies.

Can I use dried herbs instead of fresh rosemary in shortbread?

While fresh rosemary provides the best aromatic quality and visual appeal, dried rosemary can be substituted in a pinch. Use only 1/3 of the amount (about 2 teaspoons) as dried herbs are more potent. Crush dried rosemary finely to avoid woody texture in your cookies.

How can I prevent my shortbread from becoming too crumbly?

To prevent overly crumbly shortbread, don't overmix the dough, ensure your butter is properly softened (not melted), measure flour accurately using the spoon-and-level method, and allow the cookies to cool completely on the baking sheet for 5 minutes before transferring to a wire rack.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required.
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