Lemon Rosemary Shortbread
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
Lemon Rosemary Shortbread
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
Cooking Instructions
- 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.
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