Rosemary Lemon Shortbread Cookies
Crisp and buttery shortbread cookies infused with refreshing lemon zest and aromatic rosemary, perfect for an afternoon treat or a tea party delight.
Prep time: 15 minutesCook time: 12 minutesServes: 24
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 cups all-purpose flour
1 tbsp fresh rosemary, finely chopped
1 tbsp lemon zest
1/2 tsp salt
1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Stir in the vanilla extract, lemon zest, and chopped rosemary until well combined.
4. Gradually add the all-purpose flour and salt, mixing until the dough forms.
5. Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
6. Cut the dough into desired shapes using cookie cutters and place them on the prepared baking sheet.
7. Bake for 10-12 minutes or until the edges are lightly golden.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage
Store the cookies in an airtight container at room temperature for up to one week.
Reheating
These cookies do not require reheating; enjoy them at room temperature.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
