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Rosemary and Orange Shortbread


Classic short bread with a sweet and savory twist. An embossed rolling pin over the chilled dough makes a beautiful design shape that holds up well during the baking process.


Yield: 8 triangle slices Chill Time: 1-8 hours Bake time: 1 hour


  • 2 sticks of softened butter

  • 3/4 cups of sugar

  • 3 cups of All-Purpose Flour

  • 1 tsp of salt

  • 1 tablespoon of dried Rosemary

  • 1 Tablespoon of Orange Zest


-Cream the butter and sugar until light and fluffy. Add in the rosemary, zest, and salt. Gradually add in the flour as it mixes. Form into a disk and let it chill. Tip: if you’re rolling an embossed print, roll the dough out flat, then chill, then use powdered sugar (not flour) to dust and roll it, the design will hold better.

-Preheat your oven to 350 degrees. Roll out the dough into a 9" round. Prepare a round 9" round cake pan or sheet pan and press the dough in to. form a round. Bake for approximately 50-60 minutes until golden brown.

Brush a glaze over the design to make it pop. The powdered sugar will dissolve, I I just played with it for the photo shoot. Enjoy!


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