Lemon Rosemary Shortbread
User Reviews
4.4
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Total Time
1 hr 30 mins
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Course
Baked Goods
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Cuisine
American, International, Canadian, Vegetarian
Lemon Rosemary Shortbread
Description
This Lemon Rosemary Shortbread features a blend of all-purpose flour, salt, fresh lemon zest, and minced rosemary folded into a rich dough of butter, powdered sugar, vanilla, and lemon juice. The dough is shaped into a disk, chilled to firm up, then rolled and cut into desired shapes before baking at a moderate temperature. This process ensures a crumbly yet firm texture typical of shortbread.
The flavor is a balanced mix of buttery richness, bright lemon tang, and aromatic rosemary, offering a nuanced taste experience. Slight browning on the edges brings gentle caramel notes and texture contrast.
The cookies are ideal for enjoying with tea or coffee and store well in an airtight container for about a week, maintaining their texture and flavor. They can be easily customized with different cutter shapes for various occasions.
Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 1 teaspoon rosemary minced fresh
- 1 cup butter at room temperature, unsalted
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh
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.
User Reviews
Overall Rating
4.4
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