I was experimenting with flavors when I came up with the idea for these honey and rosemary shortbread cookies, and the result was something that wasn’t overly sweet, with just a hint of savory flavor. I tested these out with at two events, and both times the cookies were a complete hit! The small size makes for the perfect sweet treat, and the scalloped edge cookie cutter makes them absolutely adorable. You could totally make these whatever size you like, but I happen to think that good things come in small packages!
Honey and Rosemary Shortbread Cookies:
- 1 stick of salted butter at room temp
- 1 tsp ground dried rosemary
- ¼ cup honey
- 1 cup all purpose flour
- ½ cup oat flour
For the glaze
- 1 egg white
- ¼ tsp vanilla
- ½ tsp honey
- 1 cup powdered sugar + more if you want the icing thicker
Preheat oven to 350 degrees
Cream together the butter, honey and rosemary to infuse together until light and creamy. Next add in the flours and mix until everything is combined. Flour a surface really well because the dough will be a little sticky, and roll it out until it’s about ¼ inch thick.
To make these honey and rosemary cookies especially adorable, I used a 1.5 inch cookie cutter with a scalloped edge. This made three or 4 dozen cookies because they were so small.
Place cut out cookies on a baking sheet lined with parchment paper or a silicone baking mat, and bake at 350 for 8 minutes.
Next make the glaze.
Beat an egg white until light and frothy. Next add in the vanilla, honey, and the powdered sugar until you get your desired consistency. I didn’t want the icing to be too thick, so I left it a little looser than usual. If you want it slightly thicker, add in one tablespoon of powdered sugar at a time until you get your desired thickness.
Wait until the cookies are completely cooled, then glaze the cookies using a knife or small spatula. The glaze will set up nicely, so let it dry, and then these cookies are easily transportable, which makes them perfect for gifts or events.
Happy baking!
