Rosemary Lemon Shortbread Cookies are the perfect combination of earthy and sophisticated. Buttery, sweet, but wonderfully tart on the outside, thanks to the lemon glaze.
| Servings | Prep Time |
| 30-32 cookies | 20 minutes |
| Cook Time | Passive Time |
| 20-25 minutes | 1 hour |
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Rosemary Lemon Shortbread Cookies are the perfect combination of earthy and sophisticated. Buttery, sweet, but wonderfully tart on the outside, thanks to the lemon glaze.
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Ingredients
- 260 grams all-purpose flour
- 1/4 teaspoon Salt 2 grams
- 226 grams unsalted butter room temperature
- 60 grams powdered sugar
- 2 1/2 teaspoons rosemary finely minced
- 1 teaspoon pure vanilla extract
- lemon zest 1 lemon
Servings: cookies
Units:
Instructions
- In the bowl of your electric mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and rosemary and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill an hour (or until firm).
- Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.
- After one hour, turn the dough out onto a baking pan covered with parchment paper, and press it evenly into the pan forming a rectangular. Poke the dough all over with a fork.
- Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies.
- Cool completely on a rack.
- For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine and add 3/4 drops of yellow food coloring (optional).
- Drizzle the icing over the cookies and allow to set.
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I just made these for my office mates and they loved them! Thank you for a sensational recipe!
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