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Rosemary Shortbread Cookies

These Rosemary Shortbread Cookies with White Chocolate Cranberry Ganache are the perfect mix between sweet and savory. The Rosemary Shortbread dough is simple to put together, requiring minimal ingredients. It’s slightly sweet, a little salty, and packed with delicious rosemary. The White Chocolate Cranberry Ganache is absolutely decadent, highlighting the festive seasonal berry.
Prep Time15 minutes
Cook Time13 minutes
Total Time1 hour 28 minutes
Course: Dessert
Servings: 1 dozen cookies

Ingredients

For the rosemary shortbread:

  • 1 cup butter (2 sticks) at room temperature
  • 1/2 cup confectioners' sugar
  • 1/4 tsp almond extract
  • 2 cups flour
  • 1 tsp salt
  • 1 Tbsp fresh rosemary
  • 1 lemon zested

For the White Chocolate Cranberry Ganache:

  • 1/2 cup fresh cranberries
  • 1/4 cup sugar
  • 1 cup water
  • 1/4 cup cream
  • 1 cup white chocolate baking chips

Instructions

For the rosemary shortbread:

  • Add room temperature butter to bowl of stand mixer. Mix until light and airy, about 3 minutes. Add confectioners sugar and almond extract, mixing for an additional 2 minutes.
  • Meanwhile, mix flour, salt, lemon zest, and fresh rosemary in a medium bowl. Add flour mixture to butter mixture, mixing until dough comes together. Refrigerate for at least 1 hour.
  • Remove dough from refrigerator, and roll in to uniform 1/2 inch balls. Indent the top of each ball with your thumb. Transfer to parchment lined baking sheets, and refrigerate until firm - at least 30 minutes.
  • Preheat oven to 325 degrees. Bake cookies for 11-13 minutes. Cool on a wire rack.

For the White Chocolate Cranberry Ganache:

  • In a small saucepan, combine cranberries, sugar, and water. Heat over medium heat, allowing to cook down, about 15 minutes, watching closely.
  • In a medium, microwave safe bowl, add cream. Microwave for 60-90 seconds, until very hot. Remove from microwave carefully, and add white chocolate to bowl. Allow chocolate to melt, leaving the bowl untouched for at least 2 minutes.
  • Once cranberries have cooked down, see notes below for options to combine cranberries with white chocolate.
  • Once cookies are cooled, top with ganache and allow to completely cool.

Notes

Ingredients used in this recipe:
 
Options for White Chocolate Cranberry Ganache:
  1. Once cranberries are cooked down, use a fine mesh sieve or strainer to strain the liquid from the cranberries in the to cream and white chocolate mixture. Stir thoroughly to combine.
  2. Once cranberries are cooked down, transfer to a for processor or blender, and blend until a completely pureed. Add puree to white chocolate and cream mixture, stirring to combine. This option will result in a. stronger cranberry flavor.