Orange Rosemary Shortbread Cookies

Orange Rosemary Shortbread Cookies

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

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 ¾ cups all-purpose flour
  • ¼ cup corn starch
  • 1 cup powdered sugar
  • 1 tbsp orange juice
  • 1 tbsp fresh Rosemary, chopped
  • 1 tbsp vanilla extract
  • ½ tbsp salt
  • St. Dalfour Orange Marmalade Fruit Spread
  • Dark chocolate for garnish, melted (optional)

Instructions

  1. Line 3 baking sheets with parchment paper and set aside.
  2. 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.
  3. 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 320º F.
  4. 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.
  5. 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 Marmalade into the center. Top with chocolate drizzled cookies.

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