Recipe of the Week: Savory Apricot Shortbread Cookies

Photo by Brogan Wu

One of the more controversial things I have ever said was that shortbread is an overrated cookie. It’s not that I don’t like them, I just don’t love them, and every year around Christmas time, I find myself longing for a breath of fresh shortbread-free air.  The truth is; I am an ooey-gooey cookie type of girl. I  have this amazing collection of cookie cutters that, more often than not, collect dust in my pantry because my dough will not hold their delicate shape.

I have one exception for my shortbread animosity; and it is these Rosemary Apricot Cookies. Rosemary is often considered a steak herb, and while it is divinely paired with lots of butter, garlic and a dry-aged strip, it holds the same euphoria as baked goods.  I make this for my mom whenever she comes home, because tradtionally, when we get together, is to pick a good (or intentionally bad) movie and brew a big pot of tea.  These buttery bites were made to be paired with a steeping cup of chamomile prior to bed or a midafternoon treat with some English breakfast.  No matter what your cup of tea is, these cookies are highly addictive.  The fresh fragrance and savory rosemary paired with the sweet tartness of apricot preservesmakes for an almost charming victorian love affair.  These cookies will prove your love, thankfulness, or if you're trying to win someone back, I promise you no one can resist them.

Rosemary Apricot Shortbread Cookies

You Will Need:

-2 sticks unsalted butter

-3/4 cup of white sugar

-1 tsp vanilla extract

-2 cups APF

-1-2 tablespoons of freshly chopped rosemary

-1/2 cup of apricot preserves* (or any jam or preserves of your like)


  1. In a stand mixer, whip together softened butter and sugar.
  2. Once well combined, add in the vanilla extract.
  3. Add in flour, one cup at a time, scraping down the sides of the bowl/paddle attachment as needed.
  4. When dough just begins to come together, add in chopped rosemary until combined throughout.
  5. Wrap dough in plastic, and refrigerate for at least an hour, or overnight.
  6. Once cookie dough is chilled, preheat oven to 350 degrees.
  7. Using tablespoon measures begin rolling out little balls of cookie dough.
  8. Using your thumb, make a deep indentation into each cookie.
  9. Fill each thumbprint with ¼ – ½ teaspoon of apricot preserves.
  10. Bake until golden brown around the edges, between 12-15 minutes.
  11. Allow to cool slightly, and serve with hot tea.