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Lemon Rosemary Shortbread

Lemon Rosemary Shortbread Cookies are the perfect cookie for afternoon tea or any time! We love these crisp and buttery cookies!
4.34 from 6 votes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons lemon zest
  • 1 teaspoon minced fresh rosemary
  • 1 cup unsalted butter at room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice.

Instructions
 

  • In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
  • In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
  • When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
  • On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.
  • Note-Shortbread cookies with keep in an airtight container for about a week or they can be frozen.