Lemon Rosemary Shortbread

Name: Lemon Rosemary Shortbread
Total time: 900 s
Yield: Makes ~53 to 59 cookies
Cuisine: American
Ingredients: 1 cup (227 g) unsalted butter; 1/2 cup (57 g) powdered sugar; 1 3/4 cups (210 g) all-purpose flour; 3 Tablespoons (22 g) cornstarch; 1/2 teaspoon sea salt; 1-1 1/2 Tablespoons fresh rosemary, minced (use the larger amount if you really like rosemary); Zest of one lemon; White granulated sugar for rolling (optional)

Chris Gan @ChrissyAlpha

This is a simple and classic shortbread cookie that is elevated by the addition of citrus and woodsy flavors. I love this recipe and make it all the time for parties and potlucks. It’s not too sweet and the buttery shortbread just melts in your mouth. 😋

Modified from Taste of Home

#GlobalApron - Week 37 Rosemary, Lemon
#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

Modified from Taste of Home

#GlobalApron - Week 37 Rosemary, Lemon
#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

Chris Gan @ChrissyAlpha

Modified from Taste of Home

#GlobalApron - Week 37 Rosemary, Lemon
#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

Modified from Taste of Home

#GlobalApron - Week 37 Rosemary, Lemon
#Cookies #Holiday #Christmas #Sweet #Treat #Potluck #Party

Saved

Ingredients

11 to 15 minutes

Makes ~53 to 59 cookies

1 cup (227 g)unsalted butter
1/2 cup (57 g)powdered sugar
1 3/4 cups (210 g)all-purpose flour
3 Tablespoons (22 g)cornstarch
1/2 teaspoonsea salt
1-1 1/2 Tablespoonsfresh rosemary, minced (use the larger amount if you really like rosemary)
Zest of one lemon
White granulated sugar for rolling (optional)

Saved

Steps

11 to 15 minutes

1

Gather the ingredients.
I had already zested the lemon before taking this picture. 🤪
2

Whisk together the flour, cornstarch, and sea salt in a bowl.
Add the lemon zest.
3

Finely mince the fresh rosemary and add it to the dry ingredients. Whisk well to combine.
4

Cream the butter and powdered sugar. I used a stand mixer fitted with a paddle attachment and creamed for about 5 minutes at medium speed, but you could also use a hand mixer, or cream the butter and sugar by hand. Just be sure to scrape the bowl often.
You want the end result to be a smooth paste.
5

Add the dry ingredients, and mix gently until they are fully incorporated. Don’t over mix.
The end result should be a pliable dough that you can smooth out with your fingertips.
6

Divide the dough in half, and roll each portion into a log approximately 8 inches long. Wrap each log tightly in plastic wrap and refrigerate overnight.
7

I rolled one of the logs in granulated white sugar. This is optional.
8

Trim the rounded ends off of the logs. Use a ruler to mark 1/4 inch increments. Then, cut each log into 1/4 inch (6 mm) slices.
Place the cookies onto ungreased baking sheets.
I placed the baking sheets into the fridge to chill until the oven was preheated to the proper temperature.
9

Preheat the oven to 350°F (180°C)
10

Bake the cookies for 11 to 15 minutes. Shortbread cookies have a narrow window of doneness, so start checking the cookies after 11 minutes. They will be done when the edges are very lightly brown, and the bottoms are a nice golden color.
11

Remove the cookies from the oven, let them rest on the cookie sheets for about a minute, then transfer them to wire racks to finish cooling.
12

Store the cookies in an airtight container for up to 5 days.