Holiday Recipe: Rosemary Pecan Shortbread

Patch.com editors are sharing some of their favorite holiday recipes with readers.

This is one of my favorite cookies for the holidays. 


  • 1 1/4cups flour
  • 3/4 cup chopped pecans
  • 4 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) butter, room temperature
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon vanilla


  1. Preheat oven to 325 degrees.
  2. Mix flour, pecans, rosemary and salt in a bow, set aside.
  3. Using a mixer, beat butter and sugars until light and fluffy, add in vanilla and mix well.
  4. Slowly add in flour, pecans, rosemary and salt mix until mixture becomes doughy.
  5. Roll a handful of dough into a tube-shape, wrap in plastic. Redo this until dough is divided into several tubes wrapped in plastic. Chill for one hour. (You can also freeze it to bake on another day).
  6. Round out the tube-shaped dough, cut ½ inch per cookie.
  7. Bake at 325 degrees for about 20 minutes or until golden brown.
  8. Transfer cookies to cooling rack.


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