Orange Zest Rosemary Shortbread

Servings: About 5 Dozen

2 1/2 cups
All Purpose Flour
1 cup
Unsalted Butter, softened
3/4 cups
White Sugar
2 oz
Liquid egg white or Egg white
2 tsp
pure vanilla extract (We recommend from!)
2 tbsp
Finely chopped rosemary
3/4 tsp
Kosher salt
3 tsp
Orange zest Oil (We recommend from!)
A pinch
White sugar for finishing before putting into oven
Chef Sandra’s TIPS:
  • Monitor your butter and dough temperature continually and use bowl filled with  ice & water. Put another bowl on top to put your dough into if you are working in a hotter environment because this keeps dough cool
  • Be certain to chop your Rosemary finely. If you are using dried, smell it and taste it because sometimes it can be very hard, tough and bland and this is the Star of your cookie!
  • Double, Triple or more your recipe as a basic and then separate into other bowls and mix in other herbs, flavors, dried fruits, nuts, etc.; whatever this allows you to make a few flavors at a time and great for holiday gifts
  • Food Coloring would hold well with this dough for holiday fun (with Red and Green cookies!)
  • This is a very sticky dough so if you feel it is too sticky you are OK it came out the way it was supposed to. But liquid is another story – should NOT be liquid
  1. Pre-heat and Bake at 350 degrees

  2. With paddle, mix butter and sugar in a mixing bowl until light and fluffy for about 2 minutes

  3. Add the egg, orange zest oil or orange zest and vanilla on reduced speed

  4. Add the flour, rosemary, and salt mix to combine (be careful the flour will get everywhere so go slowly at first!)

  5. Halve the dough and put onto plastic wrap in the center of your work surface and roll into a log with plastic wrap - then put into the cooler to get solid - Label each log with name of shortbread not the paper on the pan (they look very similar in color)

  6. Once solid, slice into ¼ inch rounds and top with white sugar. Go heavy on the sugar - and work fast. If the cookies become too warm and melted you have to put them back in the cooler for about 15 minutes to get it solid again. If you put in the oven when too warm, they will spread all over and not hold their shape

  7. Bake for 10 min or until slightly gold around the edges!


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