Rosemary Lemon Shortbread Cookies
A delicious buttery shortbread cookie flavored with rosemary and lemon.
Servings 12 Servings
Calories 271kcal
Ingredients
- 1 cup sugar
- 3 tablespoons rosemary leaves minced
- 1 tablespoon lemon zest minced
- 1 pound cold butter 4 sticks
- ½ teaspoon kosher salt
- ½ teaspoon vanilla
- 4 cups flour
For the Icing
- 1 ½ cups confectioners sugar
- 1 lemon zested and juiced
Instructions
For the Cookies
- Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the paper inside the pan.
- Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve. (See Notes)
- Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined.
- Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the bowl to incorporate all of the flour.) Continue to mix until the dough starts to come together.
- Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and bake until the edges are golden brown and the center is golden, about 25 minutes. See RECIPE NOTES below.
- Remove the pan from the oven and using a bench scraper or knife; cut the shortbread into 1-by-3-inch cookies (I did mine with one cut on the diagonal but that's optional).
- Cool in the pan for 15 minutes, then carefully remove the cookies using the parchment paper as handles. Using your bench scraper or knife, cut again and separate a bit. Cool completely.
For the Lemon Icing
- Combine the confectioner's sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
- Drizzle the icing over the cookies and allow to set. I just use a fork and kind of dribble it over the cookies...nothing fancy!
- Sprinkle the 2 Tablespoons of rosemary/lemon/sugar mixture over the icing.
Notes
NOTE:
The original recipe called for 20-30 minutes and they were finished for me at 25 minutes which is the time I've indicated. A reader shared that it took even longer for hers. Make sure you test your cookies for done-ness. They could take up to 35 minutes! MIXING INFO:
Depending on the size of your food processor, you may need to do two batches of approximately half of the sugar mixture, half the butter and 2 cups of flour and then combine both batches together and mix them well before finishing and patting into the pan. If you have an 8 cup food processor you might not have to do this but just a heads up! If you do not have a food processor you can make this in a mixer; you'll need to finely mince the rosemary and lemon before combining it with the sugar.
The original recipe called for 20-30 minutes and they were finished for me at 25 minutes which is the time I've indicated. A reader shared that it took even longer for hers. Make sure you test your cookies for done-ness. They could take up to 35 minutes! MIXING INFO:
Depending on the size of your food processor, you may need to do two batches of approximately half of the sugar mixture, half the butter and 2 cups of flour and then combine both batches together and mix them well before finishing and patting into the pan. If you have an 8 cup food processor you might not have to do this but just a heads up! If you do not have a food processor you can make this in a mixer; you'll need to finely mince the rosemary and lemon before combining it with the sugar.
Nutrition
Serving: 2Cookies | Calories: 271kcal | Carbohydrates: 31g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 166mg | Fiber: 1g | Sugar: 15g