Rosemary Shortbread Star Cookies

Rosemary Shortbread Star Cookies


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Classic shortbread cookies take on a holiday shape and taste. Take two buttery shortbread stars and create a cookie sandwich stuffed with chocolate hazelnut spread. Only a few ingredients are required to make this holiday cookie!

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Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

12-16 servings


  • 1/2 C. butter
  • 1 1/2 C. flour
  • 1/2 C. sugar
  • 1 T. dried rosemary, chopped
  • 1 tsp. vanilla
  • 1 jar chocolate hazelnut spread

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Blend the butter and sugar together until smooth. Add the vanilla and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.
Roll the mixture out on a floured board until it’s about 1/4 inch thick, and with a cookie cutter cut into star shapes. Place on a greased baking sheet and bake for about 10 minutes, or until the top just starts to turn a light golden brown.
Remove the cookies from the baking sheet, and let them cool on a cooling rack.
When cooled, take one shortbread cookie and spread with chocolate hazelnut spread. Take another cookie to form a sandwich.

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