Holiday Charcuterie Board with Rosemary Shortbreads
Recipe Type: Appetizer
Check out this festive charcuterie spread loaded with red and green hues, and homemade rosemary shortbreads cut out in the shape of trees.
  • 8 oz unsalted butter softened
  • ½ cups granulated sugar
  • 2 cups all purpose flour
  • 2 tbsps fresh rosemary chopped
  • ¼ tsp salt
  • festive cookie cutters optional
  1. Place the butter and sugar in a large mixing bowl. This can be a bowl fitted for a stand mixer or a regular bowl if using electric beaters. Beat on high until the butter and sugar are light and fluffy.
  2. Add in the flour and mix with a rubber spatula until full combined. Add in chopped rosemary and salt. Mix again until full combined.
  3. Form dough into a flat disk. Cover with saran wrap and let chill in the refrigerator for 1 hour.
  4. Once the dough has chilled remove from the refrigerator and place on a clean, lightly floured, work surface.
  5. Preheat oven to 325 degree F.
  6. Roll out the dough until it is about ¾" thick. Cut out shapes with a cookie cutter or use a sharp knife to cut the dough into squares.
  7. Place cookies on a nonstick baking sheet and bake in the oven until the edges start to turn a golden brown. This may vary from oven to oven but should be approximately 20-22 minutes.
  8. Remove from oven. Let cool. Enjoy!
Recipe by Honest Cooking by Mercato Fabbrica at