Lemon Rosemary Shortbread

Name: Lemon Rosemary Shortbread
Total time: 1 h 30 min
Yield: 1 serving
Ingredients: 2 cups all-purpose flour; 1/4 teaspoon salt; 1 1/2 teaspoons lemon zest; 1 teaspoon minced fresh rosemary; 1 cup unsalted butter; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon fresh lemon juice

User Reviews

4.4

213 reviews

Good

Total Time
1 hr 30 mins
Course
Baked Goods
Cuisine
American, International, Canadian, Vegetarian

Lemon Rosemary Shortbread

Iris Warren

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Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies!

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Ingredients

2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 teaspoons lemon zest
1 teaspoon minced fresh rosemary
1 cup unsalted butter at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice.

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Instructions

In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.
Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.