lemon rosemary shortbread cookies
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Will become a new favourite once you've tasted them.
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yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For lemon rosemary shortbread cookies
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1/2zested lemon
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2 Tbspfinely chopped fresh rosemary
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3/4 cunsalted butter, room temperature
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1/2 csifted icing sugar
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1-1/2 csifted all purpose flour
How To Make lemon rosemary shortbread cookies
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1Wash lemon. With a rasp or fine grater, grate the peel from 1/2 of a lemon. Finely chop rosemary to obtain 2 tablespoons. Sift icing sugar and flour together. Preheat oven to 325 F degrees.
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2Place softened butter in medium size bowl. Cream the lemon zest and rosemary with the butter. Add half of the sugar/flour mixture, creaming into butter until incorporated. Repeat with remaining mixture. Dough should be crumbly. Gather together to make a ball.
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3On a lightly floured surface and rolling pin, roll the dough to 1/4" thickness. Cut into desired shapes. (It's best to cut into basic shapes, as shapes with thin pieces will darken and possibly burn. I use a small wine glass) Place on ungreased cookie sheet (or parchment lined). All 24 will fit on one cookie sheet. Place on the middle rack and bake for approximately 13-16 minutes. Just until they are lightly browned on the bottom. Cool on rack. Keep in air-tight container up to 5 days (if they make it that long!) Enjoy with tea or coffee.
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