Orange Rosemary Shortbread Cookies
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Orange Rosemary Shortbread Cookies

These Orange Rosemary Shortbread cookies are melt-in-your-mouth soft, with a hint of Rosemary and filled with a tart orange marmalade. On top, a drizzle of dark chocolate to finish them up.

Orange Rosemary Shortbread Cookies

Part of what makes these special is it’s orange filling; I used St. Dalfour Orange Marmalade, which compliments the Rosemary and shortbread cookie flavor amazingly, with orange and orange peel chunks that make this spread tart and delicious. It’s handmade in small batch production with all natural ingredients and hand-picked fruit, slowly cooked in traditional French kettles in the Aquitaine region of France.

This post is sponsored by St Dalfour. Thank you for supporting the brands that make Sweet Fix Baker possible! all thoughts and opinions are my own

Orange Rosemary Shortbread Cookies

How to make them

These are very simple to make but require some preparation ahead of time, simply because the cookie dough needs to be cold to be able to work with it.

You’ll need to start by adding all your ingredients in a food processor, mixing in 10-15 second pulses, until mixture looks like wet sand. It should clump together when pressed. Divide your batter in two, wrap in plastic and refrigerate for 1 hour. Don’t skip this step, or you will end up with a very sticky and hard-to-work-with dough!

Next, let dough sit for 5 minutes at room temperature, it should be cold but not rock-hard. Dust your roller pin and roll over a parchment paper to 1/6″ thickness; cut cookies with a 2 1/2″ round cookie cutter, and make a cutout in the center of half of your cookies -I used the end of a round piping tip-, place them on your prepared sheets and freeze for 15 minutes, this will prevent the cookies from spreading too much when baked. In the meantime, pre-heat oven to 320 F.

Bake your cookies for 17-20 minutes, or until the edges begin to look lightly golden. Let them cool for 2 minutes in the pan -cookies will be extremely soft when they’re right out of the oven and could break if moved- and then transfer them to a wire rack to cool completely.

Drizzle your top cookies with melted dark chocolate if desired and let set completely. Turn the remaining cookies flat side up and spoon 1 Tbsp St. Dalfour Orange Marmalade into the center. Top with chocolate drizzled cookies and enjoy!

Orange Rosemary Shortbread Cookies

Ingredients needed

Orange Rosemary Shortbread Cookies

How to Store

You could freeze these cookies without filling and chocolate drizzle for up to 6 months, covered and in an air-tight container. Unfreeze, drizzle with chocolate and fill them with Orange Marmalade.

These will keep for up to 3 days stored in an air-tight container at room temperature.

For more cookie recipes visit this link!

Orange Rosemary Shortbread Cookies
Orange Rosemary Shortbread Cookies
Print Recipe
5 from 2 votes

Orange Rosemary Shortbread Cookies

These cookies are melt-in-your-mouth soft, with a hint of Rosemary and filled with a tart orange marmalade. On top, a drizzle of dark chocolate to finish them up.
Prep Time30 mins
Cook Time17 mins
Additional Time15 mins
Total Time1 hr 2 mins
Course: Cookies
Cuisine: American
Keyword: homemade shortbread cookies, how to make shortbread cookies, linzer cookies, Maria Corcuera, orange rosemary cookies, shortbread cookies, sweet fix baker
Servings: 15 Sandwich Cookies
Calories: 220kcal
Author: Maria

Ingredients

  • 1 C unsalted butter room temperature
  • 1 3/4 C all-purpose flour
  • 1/4 C Corn starch
  • 1 C powdered sugar
  • 1 Tbsp orange juice
  • 1 tsp fresh Rosemary chopped
  • 1 tsp Vanilla extract
  • 1/2 tsp salt
  • St. Dalfour Orange Mermelade Fruit Spread
  • Dark Chocolate for garnish melted (Optional)

Instructions

  • Line 3 baking sheets with parchment paper and set aside
  • In a food processor, mix all ingredients in 10-15 second pulses, until mixture looks like wet sand. It should clump together when pressed. Divide your batter in two, wrap in plastic and refrigerate for 1 hour
  • Let dough sit for 5 minutes at room temperature, it should be cold but not rock-hard. Dust your roller pin and roll over a parchment paper to 1/6" thickness; cut cookies with a 2 1/2" round cookie cutter, and make a cutout in the center of half of your cookies (I used the end of a round piping tip), place them on your prepared sheets and freeze for 15 minutes. In the meantime, pre-heat oven to 320 F
  • Bake your cookies for 17-20 minutes, or until the edges begin to look lightly golden. Let them cool for 2 minutes in the pan and then transfer them to a wire rack to cool completely
  • Drizzle your cookies with holes in them with melted dark chocolate if desired and let set completely. Turn the remaining cookies flat side up and spoon 1 Tbsp St. Dalfour Orange Mermelade into the center. Top with chocolate drizzled cookies

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 24g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 33mg | Sodium: 81mg | Fiber: 1g | Sugar: 10g

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