why make this recipe
Lemon Rosemary Shortbread Cookies are a delightful twist on traditional shortbread. Their buttery texture, combined with the refreshing flavors of lemon and the earthy notes of rosemary, makes them a perfect treat for any occasion. Whether you serve them at a tea party, during a holiday gathering, or just as a sweet snack at home, these cookies are sure to impress. Easy to make and even easier to enjoy, they are a wonderful addition to your baking repertoire.
how to make Lemon Rosemary Shortbread Cookies
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup granulated sugar (for glaze)
- 1 tablespoon lemon juice (for glaze)
- 1/4 teaspoon sea salt (for glaze)
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Add in the lemon zest, chopped rosemary, salt, and vanilla extract, and mix well.
- Gradually add the flour, mixing until just combined.
- Roll the dough into a log, wrap it in parchment paper, and refrigerate for at least 30 minutes.
- Slice the log into rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- For the glaze, mix granulated sugar, lemon juice, and sea salt until smooth. Drizzle over the cooled cookies.
- Let the cookies set before serving.
how to serve Lemon Rosemary Shortbread Cookies
Serve these cookies on a decorative platter for a lovely presentation. Pair them with a cup of tea or coffee for a charming afternoon snack. They also make great gifts when packed in a pretty box or jar.
how to store Lemon Rosemary Shortbread Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure they are completely cooled and wrapped well before placing them in the freezer.
tips to make Lemon Rosemary Shortbread Cookies
- Ensure the butter is softened to room temperature for easy mixing.
- Feel free to adjust the amount of lemon zest and rosemary to suit your taste.
- For a more intense lemon flavor, you can add a few drops of lemon extract to the dough.
variation
For a different twist, try adding chopped nuts like walnuts or pecans to the dough. You can also substitute lime zest for a citrusy change.
FAQs
Q: Can I use dried rosemary instead of fresh?
A: Yes, you can use dried rosemary, but the flavor may be less intense. Use about 1 teaspoon of dried rosemary.
Q: Can I make these cookies gluten-free?
A: Yes! Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Q: How can I make the cookies more sweet?
A: You can increase the amount of powdered sugar in the dough or add more sugar to the glaze.
Lemon Rosemary Shortbread Cookies
These Lemon Rosemary Shortbread Cookies bring a delightful twist to traditional shortbread with their buttery texture and refreshing lemon flavor, perfect for any occasion.
For the cookies
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For the glaze
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon sea salt
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the butter and powdered sugar until light and fluffy.
- Add in the lemon zest, chopped rosemary, salt, and vanilla extract, and mix well.
- Gradually add the flour, mixing until just combined.
- Roll the dough into a log, wrap it in parchment paper, and refrigerate for at least 30 minutes.
Baking
- Slice the log into rounds and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
Glazing
- For the glaze, mix granulated sugar, lemon juice, and sea salt until smooth.
- Drizzle over the cooled cookies.
- Let the cookies set before serving.
Store the cookies in an airtight container at room temperature for up to a week. To freeze, ensure they are cooled completely and wrapped well.