Lemon Rosemary Shortbread Cookies

Lemon Rosemary Shortbread Cookies Recipe

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Trish Watts

By
@theapplepielady

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
Makes 24 cookies
Prep:
10 Min
Cook:
15 Min
Method:
Bake

Ingredients

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  • 1/2
    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

How to Make Lemon Rosemary Shortbread Cookies

Step-by-Step

  1. 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.
  2. 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.
  3. 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.

Printable Recipe Card

About Lemon Rosemary Shortbread Cookies

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




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