Rosemary Lemon Shortbread
Rosemary Lemon Shortbread cookies offer a delightful fusion of buttery richness, refreshing lemon zest, and fragrant rosemary. These crumbly treats are perfect for afternoon tea or as an elegant snack anytime. With a straightforward preparation process, you can whip up a batch in no time to impress your friends and family with these irresistible delights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 2 cups all-purpose flour (sifted)
- 2 tbsp fresh rosemary (finely chopped)
- Zest of 1 lemon
- 1/4 tsp salt
Instructions
- 1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- 3. Mix in the finely chopped rosemary, lemon zest, and salt until evenly combined.
- 4. Gradually add the sifted flour, stirring until just combined to avoid overmixing.
- 5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet with space between each cookie.
- 6. Bake for 12-15 minutes or until golden around the edges. Allow to cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 4g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg