Rosemary Lemon Shortbread Cookies
Herbs in a cookie? Absolutely! These Rosemary Lemon Shortbread Cookies are divine!
When Spring starts to make itself known, and believe me at the foot of the Colorado Rockies we are looking for ANY sign this time of year, my thoughts drift to my garden. I don’t do a big garden anymore, limiting myself to a deck garden of herbs and flowers and a huge pot with a tomato plant. Rosemary is a must; I HAVE to HAVE homemade focaccia bread and these delightful Rosemary Lemon Shortbread Cookies.
I’ve grown rosemary for years and always in a large pot; as a matter of fact all of my herbs are pot grown; I love having them handy right on my deck. While it can be a perennial in some areas of the country, in Denver our winters get too cold and I’ve always got to start a new plant each spring.
I’ve already got my rosemary plant, it’s still in my kitchen until the weather gets warmer, and I wish I had a lemon tree. I tried one a few years ago but we are simply too removed from the locale they love. Mine flowered for two seasons before it bit the dust; their aroma is heady and worthy of the effort but they simply don’t thrive when they have to come inside 6 months out of the year.
I love having parsley, sage, rosemary and thyme right outside my door; as well as chives, cilantro, and mint…these I can do!
When I first made this Rosemary Shortbread, I used a recipe I had found on Saveur. It sounded good, and unique, and it did combine two things I love; rosemary and shortbread and I was intrigued. I LOVE rosemary and well, who doesn’t love shortbread so I decided I had to try it.
Though I forged ahead I kept thinking; this can’t be right; an herb I normally would use in savory dishes in a cookie with powdered sugar on top? That recipe was simply dusted with powdered sugar and I was almost shocked with just how amazing they were.
Still, over the years I’ve fiddled a bit and I can’t deny; I love these Rosemary Lemon Shortbread Cookies even more; the lemon makes them even better. Feel free to just go the powdered sugar route if you prefer but I personally love the extra tang of lemon in the glaze. Actually I love everything about this cookie. Easy, delicious, and elegant enough for a company dessert.
I’ve added a couple of things; all relatively subtle but overall really boosted the flavor. I mean really…who doesn’t love lemon with their rosemary? A bit of lemon in the dough, some vanilla, the lemon glaze and some herbed sugar to top it all off. Seriously help me…I will eat them all by myself if someone doesn’t come over and pry this plate out of my hands!
I served the Rosemary and Lemon Shortbread Cookies with a delicious and refreshing Raspberry Lemongrass Iced Tea from The Women’s Bean Project. Have you heard of them? Started in Denver many years ago, their first efforts were putting together packages of ingredients for soup with beans; hence the name.
Their mission is to hire women with challenging pasts and teach them to work by creating great products. Being productive and supporting their families helps women find their purpose and end the cycle of poverty.
Over the past three years, their average program graduation rate is 77%, their average job placement rate is 98% and the average one-year job retention rate is 93%. These results are gaining national attention as compared to the retention rate of their peer programs which hovers at only 53%.
Sales from products generate approximately 70% of their operating revenue and allow them to run a business and pay women a steady income while learning the skills they need to get and keep a job. I’ve been supporting them for many years; it’s a great program and they do rely on purchases to thrive.
Please visit their site at http://womensbeanproject.com if you’re interested in supporting a great cause though food. Today they have a wide assortment of available products; I’ve shown some samples above but if nothing else? Get one or more of those bean packets. They’ve got several mixtures and I like to keep a supply on hand; I’ve never been disappointed.
Don’t forget to check out my friends contributions to Progressive Eats after the Recipe. Laura’s title is so perfect…Summer Herbs Every Which Way!
More Favorite Cookies
- Potato Chip Cookies
- Heath Bar Shortbread Cookies
- Salted Fudge Cookies
- Old-Fashioned Amish Sugar Cookies
- Peanut Butter Cookies (Gluten Free)
- Salted Chocolate Chip Shortbread Cookies
PIN IT! ‘Rosemary Lemon Shortbread Bars’
Rosemary Lemon Shortbread Cookies
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
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
Summer Herbs Every Which Way
Cocktail
- Lemon Rosemary Shrub Cocktail from Mother Would Know
Appetizer
- Rosemary Potato Chips with Herb Aioli from The Red Head Baker
Main Course
- Mayo-Free Chicken Salad Sandwiches with Lemon and Herbs from Healthy Delicious
- Grilled Flank Steak with Chimichurri Sauce (Gluten-Free) from The Heritage Cook
Side Dishes
- Mexican Chopped Salad with Cilantro Vinaigrette from That Skinny Chick Can Bake
Did anybody actually make these? I followed directions exactly, used a dark pan, so I monitored them closely. Started checking through my oven window at 20 minutes. Took them out after 35 mins. Still undercooked. My oven is about 6 months old and I do use an oven thermometer to ensure correct temperature. Will try the recipe again and let them cook longer!
Yes, I made these and I indicated about 25 minutes because that’s what it took for me. Because yours took so much longer I went back to the original recipe on Saveur to see what they said and they actually indicated 20 to 30 minutes. I thought that was a pretty big range so I felt comfortable citing ‘about 25 minutes.’
Your baking time then would only be a few minutes more than their optimum range and more comes into play than just your oven…that’s why there is a range in the first place. Both flour and butter can have different moisture content. I live at 6200′ altitude and while I don’t specify altitude baking modifications in my recipes, and in this recipe in particular because there was no leavening, there’s a chance my flour was drier than yours.
I’m going to include that range in the recipe directions after hearing from you so I appreciate hearing from you, no one has had an issue before but I’m happy to address it since it took yours so long.
This looks so good! What a great combination of flavors!
What a spectacular cookie Barb! I’m with you when it comes to fiddling with recipes – a bit of this, add more that, change the powdered sugar to a glaze – and before you know it, perfection:) If I have any rosemary left (after my shrubs), you know what I’m going to use it for. Thanks for being the Progressive Eats “mastermind/mentor/mother hen”
I think your improvements are perfection. Lemon and rosemary are such wonderful friends, and that glaze? Yes please!
Another winner Barb! This combo of lemon and rosemary is perfect on its own, but when you combine it with shortbread … I am over the moon with happiness! Gorgeous photos (as always) and the perfect way to end our #ProgressiveEats dinner!!
Such an elegant, irresistible cookie!! Perfect with a nice cup of tea. P.S. I’ve been given some bean soup mixes from the Women’s Bean Project. I love what they’re doing!
Lemon. Rosemary. Shortbread. You’ve got my number! Love the combo of flavors here — thanks.
Oh hell yeah…lavender PLUS rosemary. You’re on to something!
Here’s my lavender shortbread cookies recipe, if you’re looking to give another recipe a try. So delicious. Then again, with that much butter and sugar, how could you really go wrong?
http://wp.me/puWta-8f
Anyone else have any favorite holiday cookies? I’m already getting excited for my baking weekends come December, so will have to add some additional sweet goodies to the list!
Barbara – I just love that photo with the stacked shortbread wrapped in twine! You’ve inspired me to grow my own lavender…will be making these and thanks for mentioning Brian’s Rosemary shortbread (I heart shortbread). Looking fwd to trying these recipes.
Thank you! I think lavender is so easy; it’s a Mediterranean plant so very hardy; low water is important in my garden and it manages with nothing but rain from above. Be sure to check out the lavender lemonade martini I did recently; it is soooo good!
I haven’t used rosemary in a dessert application but now I’m intrigued. I’ve been going totally herby around here this summer. I guess that’s better than going crazy…
So here I am researching the use of lavender for something (non blog related) and I come across you my twitter friend. So I just had to stop and say hello. The information I am seeking is not culinary, but you may be happy to know this post ranked quite high in my google search anyway. GREG
Thanks Greg. It’s good to know I CAN be found! You have piqued my interest; what were you wanting to use lavender for?
Beautiful photos indeed! I recently tried lavender shortbread and rosemary too but not together. Bookmarked for later.
Oh…they weren’t together; I made a different batch using each in one of them. Just tied them together in this one post cause, well, they’re herbalicious!
I’m loving these. You are inspiring me to want to work with lavender.
That is one beautiful cake!
Thank you…just love using herbs in something traditionally considered just a ‘sweet’ – now wondering what else else to try. Sage? Mmm, probably not!
Great shot Barb! I can almost smell that over here, it looks divine! xoxo
Thanks Paula, coming from you that will help heal the wound of FG #FAIL! I need to do more with lavender now that I’ve started; am curious about other ways to use it. There is also a company on line that does a lavender rosemary salt; sounds cool, huh?
http://www.secretsalts.com/
Both versions look beautiful! I love using rosemary and lavender, though I have to say I’ve never used rosemary in a dessert before either – lavender goes especially well with chocolate 🙂
Barb, that is a beautiful photo!!! I’ve got one lavender plant and have used it once in Ice cream. It was a little overwhelming but good. Also had lavender vinaigrette at Restaurant Kevin Taylor years ago… DEElicious. I’m afraid my blooms have already come and gone and I’ve missed an opportunity to find it in my kitchen. Darnit, these shortbreads look scrumptious.
Thank you Lea Ann! You should try the rosemary too; more unexpected than the lavender in a sweet and maybe why I was so impressed with how good it is.
I keep seeing herbs showing up in sweets, lately, and was skeptical. But this sounds like a must-try. Time to take the leap, myself!
I like them both…but surprisingly think I love the rosemary the best! I would vote for the lavender lemonade (with or without the vodka) and the rosemary shortbread.
Delicious indeed. And so pretty. I adore lavender shortbread. Have yet to try the rosemary but I know it will be good. I do a pear and rosemary tarte tatin and it is yummy 🙂 xx