I know what you’re thinking, “Rosemary? In a cookie?” But yes, these lemon rosemary shortbread cookies are the type of cookies that make your tastebuds rejoice simply because they such a unique combination of flavors!
I’m a sucker for rosemary. Once I discovered the herb as a college student in a wild rice pilaf my mom started to make as a staple potluck dish, my world was changed.
I always search for places to add it, try recipes that all for it, and you can bet when I go out and find it listed on a fancy drink menu or in a sweet dish, I am intrigued. I almost always give it a try!
Recently, I saw rosemary in a shortbread cookie at a local restaurant. I gave it a try, and LOVED the flavor of a lemon-rosemary shortbread. It was light and buttery and just that hint of herb was a pleasant surprise. I had to try to duplicate it, and I think I did a bang up job (as my dad would say ). I hope you take a step outside your flavor comfort zone and try these sweet and savory lemon rosemary shortbread cookies.
Your ingredients:
- 1/2 cup butter, softened (I let mine sit on the counter for a number of hours)
- 1/2 cup powdered sugar
- zest from 1/3 of a lemon
- 1/2 tablespoon lemon juice (I freshly squeezed it)
- 1/4 teaspoon ground rosemary
- 1/2 tablespoon honey
- 1 cup all purpose flour
Your Steps for Lemon Rosemary Shortbread Cookies
Preheat the oven to 325 degrees. In a medium bowl, cream together the butter and powdered sugar well. To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well. Stir in flour until combined. I like small, bite sized cookies, so I rolled about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet. You choose your size.
Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick. Bake for 9-11 minutes, or until just starting to get golden brown on the edges. Let cool for 2 minutes on the cookie sheet before removing to cool. Shortbread cookies are best a few days later, but I bet you won’t be able to stop enjoying these! (This is a small batch recipe, making about 20 cookies)
Make sure your butter is super soft for easy creaming. Get the rest of those ingredients in there! I kind of love rows of perfect cookies. Flatten those guys! Sweet with a little savory. Yum.
Lemon Rosemary Shortbread Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- zest from 1/3 of a lemon
- 1/2 tablespoon lemon juice
- 1/4 teaspoon ground rosemary
- 1/2 tablespoon honey
- 1 cup all purpose flour
Instructions
- Preheat the oven to 325 degrees.
- In a medium bowl, cream together the butter and powdered sugar well.
- To this, mix in lemon juice, zest, ground rosemary, and honey. Mix well.
- Stir in flour until combined.
- Roll about 1 Tablespoon of the dough into a ball and placed on an ungreased cookie sheet.
- Take a flat bottomed glass, press into additional powdered sugar and flattened the cookies to about 1/4 of an inch thick.
- Bake for 9-11 minutes, or until just starting to get golden brown on the edges.
- Let cool for 2 minutes on the cookie sheet before removing to cool.
Looking for other baking recipes? Check out my baking page by clicking the link below!
