Rosemary Shortbread

Page: cooking.nytimes.com/recipes/1015820-rosemary-shortbread

| Course Type: Cookies/Bars

(1 review)

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Recipe Review

These are delicious, perfect texture and come together quickly - process and press into a pan! I used an 8 inch glass dish and the shortbread needed at least an extra 10 minutes. I cut the shortbread while still in the pan and left them to cool IN THE PAN. I think otherwise they may have been more messy. I managed to get them out of the ungreased/unlined pan but next time I may line the dish with parchment to help with the removal of the cookies.

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