Hazelnut, white chocolate and rosemary shortbread from The Sweet Side of Sourdough: 60 Irresistible Recipes for Pastries, Buns, Cakes, Cookies and More (page 116) by Caroline Schiff

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute coarse sanding sugar for Demerara sugar.

  • ash_2fquo3 on January 16, 2026

    Delicious and very interesting flavors. Good for cookie boxes, not a cookie I would eat a whole tray of though.

  • kbrooks on September 13, 2025

    I took some liberties with this recipe. I like rosemary in savory dishes but it doesn't appeal in desserts. So I left it out. Also, neither my husband nor I care for hazelnuts, so I substituted toasted slivered almonds. Having said that, these are fantastic shortbread cookies! They are a good size(3" in diameter) and very, very rich. A definite keeper!

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