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Zesty Rosemary-Lemon Shortbread Cookies: A Delightful Treat

Ramble Blog Zesty Rosemary Shortbread Cookies
Whip up some rosemary-lemon shortbread for a delightful treat. These buttery, zesty cookies are perfect for any occasion, from casual get-togethers to fancy holiday parties. And they’re surprisingly easy to make!

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup granulated sugar
  • Two tablespoons fresh rosemary, finely chopped
  • One teaspoon grated lemon zest
  • 2 cups all-purpose flour
    1/4 teaspoon salt

Recipe Instructions

  1. Heat the oven to 350°F. Line a baking sheet with parchment paper.

  2. In a big bowl, cream the butter and sugar until light and fluffy; mixing takes 3-5 minutes.

  3. Stir in the rosemary and lemon zest, ensuring the rosemary is evenly distributed.

  4. In a separate bowl, whisk together the flour and salt; this helps prevent lumps from forming in the dough.

  5. Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to combine gently. Don’t overmix, or the cookies will be tough.

  6. Once the dough is combined, gather it into a ball. Flatten the dough into a disk about 1 inch thick.

  7. Wrap the dough disk tightly in plastic wrap. Chill in the fridge for at least 30 minutes; this lets the flavors meld and makes the dough easier to roll out.

  8. Lightly flour a clean work surface. Roll out the chilled dough to a uniform thickness of 1/4 inch.

  9. Use cookie cutters to cut out your desired shapes.

  10. Gently press the cookie cutters into the dough to create individual cookies. Place the cut-out cookies on the prepared baking sheet, leaving a bit of space between each cookie. Bake the cookies for 15-18 minutes. Keep an eye on them to make sure they don’t overbake. The edges should be golden brown, and the centers should be slightly soft.

  11. Take the baking sheet out of the oven and let the cookies cool on the baking sheet for 5 minutes; this enables them to firm up slightly.

  12. Transfer the cooled cookies to a wire rack to cool completely.

Variations to Consider

  • Rosemary-Lemon Shortbread with Lavender: Add one teaspoon of dried lavender flowers to the dough for a subtle floral accent.

  • Rosemary-Lemon Shortbread with Orange Zest: Replace the lemon zest with one teaspoon of grated orange zest for a citrusy twist.

  • Rosemary-Lemon Shortbread with Almond Flour: Replace 1/4 cup of all-purpose flour with 1/4 cup of almond flour for a nutty flavor and a slightly denser texture.

  • Rosemary-Lemon Shortbread with Sprinkles: For a festive touch, sprinkle the cut-out cookies with colorful sprinkles before baking.

Enjoy your delicious rosemary-lemon shortbread with a cup of tea or coffee!

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Lynn Weitz

Lynn Weitz

Lynn, a co-founder of Ramble, is a seasoned designer with over 16 years of experience in print and digital media. She has worked on a wide range of projects for clients around the globe, from Fortune 500 companies to small startups. Lynn is passionate about using design to inspire and connect people.
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