4.4 from 213 votes
Lemon Rosemary Shortbread
Lemon Rosemary Shortbread combines bright lemon zest and juice with fresh rosemary to create a fragrant, buttery cookie. The dough is chilled before being rolled and cut, yielding shortbread with a tender, crumbly texture and hints of citrus and herb. Lightly browned edges add a subtle crispness, making these cookies a delicate treat suitable for tea time or gifting.
Total Time
1 hr 30 mins
Course:
Baked Goods
Cuisine:
American, International, Canadian, Vegetarian
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.
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