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These melt in your mouth Rosemary Honey Shortbread Cookies are a sweet and savory delight along with a cup of tea or for a cookie exchange. Shortbread cookies are my absolute favorite, and I love finding many ways of changing up a basic shortbread cookie. My basic Scottish Shortbread Cookie is still my absolute favorite however. But these are a wonderful addition to my shortbread cookie collection, especially when I serve them at a tea party.

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Prep Time: 1 Hour and 15 Minutes
Cook Time: 13 Minutes
Total Time: 1 Hour and 28 Minutes
Servings: about 24 cookies


  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1 Tbsp fresh rosemary leaves, minced
  • 1/2 tsp. salt
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1/2 cup powdered sugar
  • 2 Tbsp honey


  1. In a medium bowl sift together flour and baking powder. Whisk in rosemary leaves and salt; set aside.

  2. In a large bowl, beat butter, powdered sugar, and honey together until creamy. Beat in flour on low until just blended (mixture will be crumbly). Roll into a log and wrap with plastic wrap and refrigerate at least 1 hour, or up to several days. If you are going to refrigerate it more than a few hours, double wrap the plastic wrap so it doesn’t get dry.

  3. Preheat oven to 350F. Line cookie sheets with parchment paper. Cut log into 1/2-inch slices. Place 2 inches apart on prepared cookie sheets. Bake about 13 minutes, just until set, but not browned. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

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