Name: Holiday Charcuterie Board With Rosemary Shortbreads Recipe
Yield: 2
Cuisine: Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Check out this festive charcuterie spread loaded with red and green hues, and homemade rosemary shortbreads cut out in the shape of trees.

How to make Holiday Charcuterie Board With Rosemary Shortbreads Recipe

Justine Dungo

Crawler

Indian

<p>Check out this festive charcuterie spread loaded with red and green hues, and homemade rosemary shortbreads cut out in the shape of trees.</p>

Vegetarian

Unsalted Butter Softened

Granulated sugar

All purpose flour

Fresh Rosemary Chopped

Salt

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. 

step 1

Add in the flour and mix with a rubber spatula until full combined. Add in chopped rosemary and salt. Mix again until full combined. 

step 2

Form dough into a flat disk. Cover with saran wrap and let chill in the refrigerator for 1 hour. 

step 3

Once the dough has chilled remove from the refrigerator and place on a clean, lightly floured, work surface. 

step 4

step 5

Roll out the dough until it is about 3/4" thick. Cut out shapes with a cookie cutter or use a sharp knife to cut the dough into squares. 

step 6

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. 

step 7

step 8

Honest Cooking