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Rosemary-Pecan Shortbread Cookies

Written By Pam Brandon and Anne-Marie Denicole On December 7, 2015

Diva Shortbread Cookies

‘Tis the season for sweets, and this year the divas are indulging with a classic shortbread, but with a twist: a touch of fresh rosemary and a splash of rose water. Just enough mystery to leave your guests whispering, “what’s the secret ingredient in these addictive little cookies?”

This recipe was shared by a Florida herb farmer for Pam’s cookbook “Field to Feast,” and the fresh rosemary adds a fragrant, evergreen essence that’s perfect for the winter holidays. These cookies freeze beautifully, so you can bake ahead – then package them up in cellophane with a pretty ribbon for an edible hostess gift.

Wishing you the happiest of holidays!


Rosemary-Pecan Shortbread Cookies
Makes 3 dozen

1 cup unsalted butter, softened
3/4 cup confectioners’ sugar
1 1/2 teaspoons rose water
Pinch of salt
2 cups all-purpose flour
1 tablespoon finely minced fresh rosemary
3/4 cup pecans, chopped

Preheat oven to 350°F.

Combine butter, confectioner’s sugar, rose water and salt in a large bowl and beat with an electric mixture until light and fluffy. Add flour and rosemary to butter mixture, stirring until just combined. Stir in pecans.

Roll dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake 20 minutes or until golden.

Cool 10 minutes on cookie sheet, then cool completely on a wire rack.

Diva confession: You can find rose water a specialty baking stores or on line, but these cookies are delicious with or without. Rose water is a distillation of rose petals and adds a lightly perfumed finesse to the cookies.

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