Lemon Rosemary Shortbread Cookies Recipe

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Lemon Rosemary Shortbread Cookies

Trish Watts


Will become a new favourite once you've tasted them.

pinch tips: Parchment Paper Vs Wax Paper



Makes 24 cookies


10 Min


15 Min




zested lemon
2 Tbsp
finely chopped fresh rosemary
3/4 c
unsalted butter, room temperature
1/2 c
sifted icing sugar
1-1/2 c
sifted all purpose flour

Directions Step-By-Step

Wash 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.
Place 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.
On 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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: English
Other Tag: Quick & Easy