Rosemary-Infused Shortbread Trees: A Festive Herbal Twist
When the air turns crisp and the holiday spirit fills the room, there’s nothing like baking a batch of buttery, melt-in-your-mouth shortbread cookies to bring comfort and joy. These rosemary-infused shortbread trees are a delicious twist on the traditional recipe, adding a fragrant herbal note that enhances the richness of the butter. The sweetness of the sugar and the savory earthiness of rosemary marry beautifully in these delicate, golden cookies. Perfect for the holiday season, these cookies bring a touch of elegance and festive flair to your table.
Whether you’re baking for a holiday party or simply treating yourself to a cozy afternoon snack, these rosemary shortbread trees are sure to become a new seasonal favorite. Plus, they’re incredibly easy to make, so you can enjoy the process and the rewards without any fuss. Here’s everything you need to know about this delightful recipe!
Ingredients:
For the Shortbread:
- 1 cup butter, softened
- ½ cup sugar (granulated or powdered)
- 2 cups all-purpose flour
- 2 tbsp fresh rosemary, finely minced
- ⅛ tsp sea salt
- Optional: colored sugar for decoration
For the Frosting:
- 4 cups powdered sugar
- 3 tbsp meringue powder
- 10–12 tbsp water (or as needed to achieve desired consistency)
- Green and brown food coloring
- Large nonpareils (for decoration, optional)
Instructions:
1. Prepare the Dough:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
- Add the finely minced rosemary and sea salt to the butter mixture. Stir until the rosemary is evenly distributed.
- Gradually sift in the flour, mixing in batches until a dough forms. The dough should be soft but not sticky. If it feels too soft, chill it in the fridge for 15–20 minutes to firm up.
2. Roll and Shape the Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Roll the dough out on a floured surface to about ¼ inch thickness.
- Use a tree-shaped cookie cutter (or any shape of your choice) to cut out the cookies. You can also freehand cut small tree shapes with a sharp knife if you prefer a rustic look.
- If you’d like, sprinkle the cut-out cookies with a pinch of colored sugar for a festive sparkle.
3. Bake:
- Transfer the shaped cookies to the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes or until the edges just begin to turn golden brown. Be careful not to overbake, as shortbread should remain pale.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. Prepare the Frosting:
- In a large bowl, combine the powdered sugar, meringue powder, and water. Mix with an electric mixer until smooth and stiff peaks form (about 5-7 minutes).
- Divide the frosting into two bowls. Add a few drops of green food coloring to one, and brown food coloring to the other. Stir until the colors are well incorporated.
5. Decorate:
- Once the cookies are completely cool, pipe the green frosting onto each cookie to resemble tree branches or leaves. Use the brown frosting for the tree trunks.
- Decorate with large nonpareils to mimic ornaments, and a touch of extra colored sugar if desired for added festivity.
6. Enjoy:
- Allow the frosting to set for about 15-20 minutes before serving or storing.
- These cookies are perfect for sharing with friends and family during the holiday season, or just enjoying as a sweet treat with a cup of tea or hot cocoa.
History of Shortbread and Rosemary in Baking:
Shortbread has its roots in Scotland, dating back to at least the 12th century. Traditionally, shortbread was made with just three ingredients—flour, butter, and sugar—and it was often considered a luxury item because of the high butter content. The name “shortbread” comes from the word “short,” meaning crumbly, as the high fat content results in a delicate, tender texture.
The addition of herbs like rosemary is a more recent innovation, but it fits perfectly within the long tradition of using fresh herbs in baking, particularly in savory or sweet pastries. Rosemary, in particular, has been used in culinary traditions for centuries, known for its aromatic properties and its ability to pair well with both sweet and savory flavors.
The Formation of the Cookie:
When shaping the cookies into tree forms, you are tapping into the centuries-old tradition of holiday baking. While the specific tree shape might be modern, the idea of creating food shaped like festive symbols (like stars, trees, or reindeer) goes back to Victorian times when cookie cutters first became popular. The addition of colored sugar and frosting brings a vibrant, playful element to the cookies, perfect for the festive holiday season.
Conclusion:
These buttery shortbread trees with rosemary provide a refreshing twist on a classic holiday cookie. The herbal fragrance of the rosemary elevates the simple shortbread, making it feel sophisticated yet homey at the same time. Whether you’re baking for a holiday party, gifting them to loved ones, or simply treating yourself, these cookies are sure to delight.
The beauty of this recipe lies in its simplicity and versatility. While the shortbread itself is rich and flavorful, the addition of frosting and colored sugar transforms these cookies into little works of edible art. The flavor combination of rosemary with the sweetness of the shortbread provides a delightful contrast that’s bound to impress.
As you gather around the table with friends and family, sharing these cookies becomes more than just a sweet treat—it’s a moment to enjoy togetherness, tradition, and the spirit of the season.
Lovers of Shortbread and Rosemary:
This recipe is perfect for anyone who appreciates the charm of shortbread cookies and the unique flavor profile of fresh herbs. If you’re a lover of rosemary or enjoy baking cookies with a twist, this recipe will become a favorite in your holiday rotation. Whether you’re a seasoned baker or a first-timer, these rosemary-infused shortbread trees offer a simple yet flavorful baking experience that everyone will love.
Plus, rosemary lovers will particularly appreciate the depth of flavor it brings to the cookies—without overwhelming the traditional sweetness of shortbread. It’s a match made in baking heaven for those who crave something a little different this season.