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
- Heat the oven to 350°F. Line a baking sheet with parchment paper.
- In a big bowl, cream the butter and sugar until light and fluffy; mixing takes 3-5 minutes.
- Stir in the rosemary and lemon zest, ensuring the rosemary is evenly distributed.
- In a separate bowl, whisk together the flour and salt; this helps prevent lumps from forming in the dough.
- 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.
- Once the dough is combined, gather it into a ball. Flatten the dough into a disk about 1 inch thick.
- 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.
- Lightly flour a clean work surface. Roll out the chilled dough to a uniform thickness of 1/4 inch.
- Use cookie cutters to cut out your desired shapes.
- 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.
- 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.
- 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!