Table of Contents
Discover a delightful way to elevate your dessert menu with rosemary and lemon shortbread cookies. These cookies combine the fragrant herbal notes of rosemary with the bright, tangy flavor of lemon, creating a refreshing treat perfect for any occasion.
Ingredients Needed
- 1 cup (226 grams) unsalted butter, softened
- 1/2 cup (100 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons finely chopped fresh rosemary
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Pinch of salt
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the lemon zest and lemon juice, mixing well.
In a separate bowl, whisk together the flour, chopped rosemary, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If the dough is too sticky, chill it in the refrigerator for 30 minutes.
Once chilled, roll the dough into a 1/2-inch thick sheet on a lightly floured surface. Use cookie cutters or a knife to cut into desired shapes. Place the cookies on a parchment-lined baking sheet.
Bake for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on a wire rack.
Serving Suggestions
Enjoy these cookies on their own or pair them with a cup of tea or lemon-infused water for a truly refreshing experience. They also make a lovely gift when packaged in a decorative box.
Why You’ll Love This Recipe
- Combines herbal and citrus flavors for a unique taste
- Simple to prepare with common ingredients
- Perfect for spring and summer gatherings
- Can be customized with additional herbs or zest