Lemon Rosemary Shortbread Cookies at home
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Lemon Rosemary Shortbread Cookies at home is a dessert recipe on Avoteb. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 1 Tbsp. fresh rosemary, finely chopped
- 1 Tbsp. grated lemon zest
- 2 1/4 cups all purpose flour
- 1/2 tsp. salt
- 1 cup powdered sugar
- 4-6 tsp. fresh lemon juice
Method
Using an electric mixer, cream butter and sugar until light and fluffy. Tip in the egg, vanilla and almond extract, mix until blended. Tip in the rosemary, lemon zest salt and flour and mix well.
Divide dough in half. Set one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Set on a baking sheet and move to refrigerator and chill until firm, about 45 minutes. Repeat process with remaining dough.
Warm oven to 375 F.
Lift dough from refrigerator, and use cookie cutters to cut out your desired shapes. Set each on a parchment-covered baking sheet. Roast for 12-15 minutes or until the edges just start to slightly brown. Lift and let cool for 1 minute, then move to a wire rack to finish cooling.
Beat powdered sugar and 4 tsp. Lemon juice together until well mixed. Tip in more lemon juice to thin out the glaze if desired.
