Lemon Rosemary Shortbread Cookies
Ingredients
-
2
cups
all-purpose flour
-
¼
teaspoon
salt
-
1½
teaspoons
lemon zest
-
1
teaspoon
minced fresh rosemary
-
1
cup
unsalted butter (at room temperature)
-
¾
cup
powdered sugar
-
1
teaspoon
vanilla extract
-
1
teaspoon
fresh lemon juice
Instructions
- 1. Whisk together the flour, salt, lemon zest, and rosemary in a small bowl and set aside.
- 2. In a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes.
- 3. Mix in the vanilla extract and lemon juice.
- 4. Gradually add the flour mixture and mix until just combined.
- 5. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour until firm.
- 6. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- 7. Roll out the chilled dough to ¼ inch thick and cut into desired shapes.
- 8. Place the cookies on the baking sheet and bake for 10-12 minutes until lightly browned at the edges.
- 9. Remove from the baking sheet and cool completely on a wire rack.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
8g
Total carbohydrates
20g
Total protein
1g
Sodium
50mg
Cholesterol
30mg
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