Rosemary Shortbread Cookies Recipe
Rosemary Shortbread cookies have a hint of zesty citrus with a nice balance of herb. Crisp and buttery, you'll love these easy cookies for holidays or home.
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon honey
- 1 whole lemon, zested
- 1 Tablespoon fresh rosemary, chopped
- 2 cups all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat over to 350 degrees F. Line a large baking sheet with parchment paper and set it aside.
- In a mixing bowl, beat butter with powdered sugar until light and fluffy, about 2 minutes.
- Add in honey, lemon zest, and fresh rosemary. Beat until combined.
- To the mixing bowl, add in flour and salt. Beat just until the dough comes together into a ball.
- Drop cookie dough onto parchment paper and use your warm hands to shape into a 10-inch by 12-inch rectangle. If the dough is crumbly, warm your hands in warm water to help press it together. If the dough is sticky, dip your hands in flour before handling the dough.
- Bake cookies for 17-20 minutes until edges are golden brown. Remove from oven and immediately cut into squares using a serrated knife. Cool on pan for ten minutes then cool completely on a wire rack.
Notes
- Butter- Use my guide on how to soften butter quickly for best results.
- Shapes- if you prefer, you can lay a slice of plastic wrap on counter and drop cookie dough. Shape into a log, about 12-inches and length and 1 12/-inches in diameter. Cut into 1/4-inch slices and bake for about 10-13 minutes.
- Storage- keep cookies in airtight container at room temperature for up to a week. Or freeze for up to 3 months. Use my guide on how to freeze the cookie dough.
Nutrition
Serving: 1cookie
