Fall Shortbread Cookies


The base recipe for this are rosemary cookies. The original recipe is in the back of The Lost Apothecary. The cookies are delicious from that recipe but I wanted to try something different and I was craving a taste of fall without going full pie and decided to play with this recipe a bit.

I considered using cinnamon in addition to or instead of cloves but I feel like there is cinnamon in so many cookies and cloves don’t get enough love. Cloves are also one of my favorite spices. If you do make this recipe feel free to play with the flavors. I also want to try a lemon-thyme version of these cookies but I’ll save it for the spring.


  • 2 3/4 C. All-Purpose Flour
  • 1 1/2 C. Butter
    • If using unsalted butter add a pinch of salt
  • 2/3 C Granulated Sugar
  • 2 Spring Fresh Rosemary minced
  • 1/4 Tsp. Cloves
  • Zest of one Orange


  1. Mix the flour, rosemary, clove, and orange zest in a bowl and set aside.
    • Also mix in salt if using unsalted butter.
  2. Cream room temperature butter and sugar.
  3. Add flour mix to butter-sugar and mix until well combined.
  4. Line baking sheets with parchment paper, form dough into 1.25 in. balls and press gently into the prepared pans.
  5. Refrigerate for 1 hour.
  6. Pre-heat oven to 375°F and bake for 10-12 minutes.
  7. Cool for 10 minutes on baking sheets.

If you try these cookies please let me know what you think. I’d also love your know some of your favorite fall recipes. Let me know in the comments. Happy autumn!

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