Lemon Rosemary Shortbread Cookies
Lemon and rosemary pair together in these sweet and savory lemon rosemary shortbread cookies that will melt in your mouth and leave you wanting more!
Servings: 20 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.