The Pioneer Woman Tasty Kitchen
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Rosemary & Thyme Shortbread Cookies

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Level: Intermediate

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Description

Fresh herbs meet sugar and butter goodness in this pretty cookie that’s sure to become the next hit in your holiday baking rotation.

Ingredients

  • 1 cup All-purpose Flour
  • ½ cups White Whole Wheat Flour
  • 2 teaspoons Fresh Rosemary, Finely Minced
  • 2 teaspoons Fresh Thyme, Finely Minced
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter, Softened
  • ½ cups Powdered Sugar
  • 2 Tablespoons Honey
  • Granulated Sugar, Fresh Thyme And Fresh Rosemary, Garnish

Preparation

Preheat oven to 325 degrees F.

In a bowl, whisk together flours, rosemary, thyme, baking powder and salt. Set aside.

In a separate bowl, beat together butter, powdered sugar and honey until well mixed (about 2 – 3 minutes).

Add flour mixture to butter mixture and beat until it resembles a coarse meal.

Pat the dough together into a ball until smooth. Divide the ball in half.

For each half, roll out into an 8-inch circle on a parchment paper lined baking tray.

Score the edges of the circle with a fork and score lines across the circle to divide it into 8 wedges (like a pizza). Don’t cut all the way through. You are just scoring it.

For each “slice”, adorn with a small sprig of rosemary and thyme. Sprinkle each circle with a dash of granulated sugar.

Bake for 20 minutes or until edges are just lightly browned.
Cool on a rack for 5 minutes then cut each circle into 8 pieces.

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