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.
Servings: Sandwich Cookies
Ingredients
- 1 Cup unsalted butter room temperature
- 1 3/4 Cup all-purpose flour measured using the spoon-and-level method
- 1/4 Cup Corn starch
- 1 Cup powdered sugar
- 1 tablespoon orange juice freshly squeezed
- 1 teaspoon fresh Rosemary chopped
- 1 teaspoon Vanilla extract
- 1/2 teaspoon salt
- 1 jar St. Dalfour Orange Mermelade Fruit Spread
- 1/2 cup 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 hour1 Cup (227 g) unsalted butter, 1 3/4 Cup (218.8 g) all-purpose flour, 1/4 Cup (32 g) Corn starch, 1 Cup (120 g) powdered sugar, 1 tablespoon orange juice, 1 teaspoon fresh Rosemary, 1 teaspoon Vanilla extract, 1/2 teaspoon (0.5 teaspoon) salt
- 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 cookies1 jar St. Dalfour Orange Mermelade Fruit Spread, 1/2 cup (87.5 g) Dark Chocolate for garnish
Notes
Expert Tips
- Use soft, not melted butter. It should be pliable but still hold its shape. Melted butter will make the dough greasy and spread too much.
- Chop the rosemary very finely. This helps distribute the flavor evenly and keeps the texture smooth.
- Mix gently. Once the flour is added, stir just until combined. Overmixing can make shortbread dense instead of tender.
- If the dough feels too soft, chill it. A quick 20–30 minutes in the fridge helps the cookies keep their shape.
- Don’t overbake. Shortbread should stay pale with lightly golden edges. Overbaking dries them out.
- Let cookies cool on the pan. They’re fragile when warm and will firm up as they cool.
- Use good-quality chocolate and marmalade. Since the flavor list is simple, quality ingredients make a noticeable difference.
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
