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Discover a delightful twist on traditional shortbread cookies with our Rosemary and Lemon Shortbread Cookies. This unique dessert combines the aromatic freshness of rosemary with the bright, tangy flavor of lemon, creating a treat that is both sophisticated and delicious.
Ingredients Needed
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 2 teaspoons finely chopped fresh rosemary
- Zest of 2 lemons
- 1 tablespoon lemon juice
- Pinch of salt
Preparation Steps
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter and powdered sugar until smooth. Add the lemon zest, lemon juice, and a pinch of salt, mixing well.
Gradually incorporate the flour into the mixture, then fold in the chopped rosemary. The dough should be firm but pliable. If it’s too sticky, chill it in the refrigerator for 15 minutes.
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut into your preferred shapes and place them on a parchment-lined baking sheet.
Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let the cookies cool on a wire rack.
Serving Suggestions
These rosemary and lemon shortbread cookies are perfect served with a cup of tea or coffee. For an elegant presentation, dust them with powdered sugar or drizzle with a light lemon glaze.
Why Try This Recipe?
This recipe offers a delightful combination of flavors that elevate the classic shortbread. The herbal note of rosemary pairs beautifully with the citrusy brightness of lemon, making these cookies a memorable treat for any occasion.