Description
These rosemary shortbread cookies are buttery and melt-in-your-mouth delicious, with a fragrant hint of rosemary and lemon zest.
Ingredients
Units
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- 2 sticks butter, room temperature
- 3/4 cup sugar, plus extra for dusting
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons grated Meyer lemon zest
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
Instructions
- Cream the butter and sugar together in a large bowl until the mixture is light and fluffy.
- Add the egg and vanilla extract, mixing until well blended.
- Stir in the rosemary, lemon zest, salt, and flour. Mix until the dough comes together and is well combined.
- Divide the dough in half and shape each half into a log about 2 inches in diameter.
- Wrap the logs in plastic wrap and refrigerate for at least 1 hour, or until firm.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the chilled dough into ¼-inch thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Sprinkle the tops of the cookies with a little extra sugar.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to a week. For a different flavor, try substituting orange zest for the lemon zest. The dough can be frozen for up to 3 months; slice and bake from frozen, adding a couple of extra minutes to the bake time.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 50
- Fat: 7
- Carbohydrates: 14
- Fiber: 0
- Protein: 1
- Cholesterol: 20