Lemon Rosemary Shortbread Cookies
Ingredients
The cookies
-
1
cup
butter, room temperature
-
¾
cup
granulated sugar
-
1
large
egg
-
½
tsp
vanilla extract
-
½
tsp
almond extract
-
1
Tbsp
fresh rosemary, finely chopped
-
1
Tbsp
grated lemon zest
-
2¼
cups
all purpose flour
-
½
tsp
salt
The glaze
-
1
cup
powdered sugar
-
4–6
tsp
fresh lemon juice
Instructions
- Cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and almond extract, and mix until blended.
- Incorporate the rosemary, lemon zest, salt, and flour, and mix well.
- Divide the dough in half and roll out each half between plastic wrap to ¼-inch thickness.
- Chill the rolled dough in the refrigerator for about 45 minutes.
- Preheat the oven to 375°F.
- Cut out desired shapes from the chilled dough and place them on a parchment-covered baking sheet.
- Bake for 12-15 minutes until the edges start to brown, then cool on a wire rack.
- For the glaze, whisk the powdered sugar with lemon juice until well mixed, adjusting the consistency as needed.
Nutrition Facts (estimated)
Servings
30 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
1g
Sodium
50mg
Cholesterol
20mg
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