Name: Rosemary-Lemon Shortbread Cookies
Prep time: 20 min
Cook time: PT20-25M
Yield: 30-32 cookies
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)

Rosemary-Lemon Shortbread Cookies

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
30-32cookies	20minutes

Cook Time	Passive Time
20-25minutes	1hour

Servings	Prep Time
30-32cookies	20minutes

Cook Time	Passive Time
20-25minutes	1hour

Ingredients

260grams all-purpose flour
1/4teaspoon Salt2 grams
226grams unsalted butterroom temperature
60grams powdered sugar
2 1/2teaspoons rosemaryfinely minced
1teaspoon pure vanilla extract
lemon zest1 lemon

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.