Salted Rosemary Shortbread Cookies

Yo! Let’s get to it: there is a shop called Sister Pie in Detroit. If you’re not following their Instagram account, get yo shit together.

Recently I stopped in because I needed some sort of reat at 2 PM on a Wednesday (there’s no shame in my game). 041

I ordered a Salted Rosemary MF-ing Cookie. It was so goddamn good, I recreated it at home later that evening – herb-y, flake-y deliciousness – and only 5 ingredients.


Salted Rosemary Shortbread Cookies
1 stick butter – softened
1 cup flour
1/2 cup powdered sugar
2 tsp. kosher salt – plus extra 1 tsp. for sprinkling on top
1 heaping Tbsp. fresh or dried rosemary

  1. Preheat oven to 350 degrees.
  2. Work all ingredients into a dough – it’ll be a little sticky.
  3. Roll out on a floured counter top to about a quarter to a half inch thick (use a piece of parchment paper/cutting board if you’re lazy AF like me and don’t want to wash the counter). If you don’t have a rolling pin, use the biggest can in your pantry as a makeshift one! 😉
  4. Cut circles out of the dough with a cookie cutter/biscuit cutter.
  5. Lay on a cookie sheet covered with parchment paper and sprinkle with salt – FYI: they won’t spread much! You should be able to make 20-24 based on how large or small you cut them.
  6. Bake for about 15 minutes, depending on your oven! Store at room temperature in a sealed container.


Update: SP founder Lisa Ludwinski came out with her cookbook, Sister Pie; The Recipes & Stories of a Big Hearted Bakery in Detroit,  which was on the NY Times Bestseller list.



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