Herbfarm Rosemary Shortbread Recipe

Indulge in the exquisite flavors of the Pacific Northwest with this Rosemary Shortbread recipe, inspired by the renowned Herbfarm restaurant in Woodinville, Washington! Directly adapted from a recipe shared by the Herbfarm's Ron Zimmerman and featured in the Farmhouse Cookbook, this recipe has been perfected for home bakers. Experience the magic of fresh rosemary and buttery shortbread – a taste of fine dining, effortlessly recreated in your own kitchen. This recipe is perfect for tea time, holiday gatherings, or a simple yet elegant treat.

Prep Time 15 mins
Cook Time 25 mins
Calories 1425 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Herbfarm Rosemary Shortbread

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Herbfarm Rosemary Shortbread

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How to Make Herbfarm Rosemary Shortbread

  1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer.
  3. Beat in the egg yolk until well combined.
  4. In a separate bowl, whisk together the flour, rosemary, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Press the dough into a 9x13 inch baking pan. Alternatively, roll the dough into a 1/2 inch thick rectangle and cut it into desired shapes before baking.
  7. Bake for 20-25 minutes, or until the edges are lightly golden brown.
  8. Let the shortbread cool completely on the baking sheet before cutting into squares or desired shapes.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

179g

Fat

292g

Carbs

45g