Description
This Zesty Rosemary-Lemon Shortbread combines the freshness of lemon with the earthiness of rosemary for a truly delightful treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- Zest of 1 large lemon
- 1 tsp finely chopped fresh rosemary
- ½ tsp salt
- 2¼ cups (280g) all-purpose flour
- 1 cup (120g) powdered sugar
- 1½–2 tbsp fresh lemon juice
- ½ tsp lemon zest
- Pinch of flaky sea salt (for topping)
Instructions
- Start by beating the softened butter, granulated sugar, lemon zest, and fresh rosemary using an electric mixer. Aim for a fluffy texture, achieving this after about 2 to 3 minutes.
- Add the salt and all-purpose flour to the butter mixture and continue to mix until it forms a soft dough.
- Roll the chilled dough to a ¼-inch thickness and use cookie cutters to shape it.
- Transfer cut cookies to a lined baking sheet and chill for 10 minutes.
- Bake in a preheated oven for 14 to 16 minutes.
- Mix powdered sugar with lemon juice and zest for the glaze; drizzle over cooled cookies.
Notes
Ensure your butter is softened, as it leads to better texture. Chill the dough to prevent spreading.
- Prep Time: 40 minutes
- Cook Time: 16 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 120 kcal per cookie
- Sodium: 20 mg per serving
- Protein: 1 g per serving