Thinking a lot about Rosemary this month… and at the same time the sun is starting to shine, the plants in the garden are blooming and I have spring on my mind… I want fresh, light, and fun… that’s where this recipe comes in. An uplifting citrus cookie that included the benefits of rosemary… and bonus… they are SO easy to make!
Lemon-Rosemary Shortbread Cookies
- 2 sticks of unsalted butter, softened
- 1/2 cup sugar
- 3 tbsp fresh squeezed lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 4-1/2 tsp minced fresh rosemary
- 1/4 tsp salt
- Optional: sugar to roll cookies in
- Preheat oven to 350°.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest, and vanilla.
- Combine the flour, rosemary and salt; gradually add to creamed mixture until mixed well.
- Shape into two rolls, 1 foot long. Roll in sugar is your choose. Wrap each in parchment paper (that’s recyclable, plastic wrap is not!) Put it in the freezer for 30 minutes to allow for the dough to firm up. Remove the paper and cut into 1/4-in. slices.
- Place 2 inches apart on baking sheets. Bake at 350° for 8-10 minutes, until edges begin to brown. Cool for 2 minutes and then remove from pans to wire racks.
- Store in an airtight container… enjoy!
This makes quite a few cookies… so wrap up a stack in parchment paper, tie with a ribbon, and share with a friend!
A perfect spring cookie.