Finally a cookie for the adults. These lemon shortbreads are light and buttery with the sophisticated flavour of rosemary.
I don’t know about you but when I think about rosemary cookies I automatically think spa. The same way that I feel when drinking cucumber water.
Now this is probably because the last time I had a rosemary shortbread was as Soakology in Portland Maine. Now if you have never had the opportunity to have a foot soak you need to do it. It is amazing how relaxing it is to soak your feet in coconut milk and lavender, and when it’s November in Maine, you can’t find a better way to warm up!
So after returning from my trip east I just knew I had to recreate these little treasures. The combination of lemon and rosemary is the perfect combination. They are light and buttery and would be a welcome accompaniment to any dessert table, or as a mid day sweet treat!
prep time 1 hr 30 min
cook time 12-15 min
total time 2 hrs 15 min
servings 30 cookies
2 cups flour
1/4 tsp salt
Zest of 1 lemon
1 tsp minced fresh rosemary
1 cup room temperature butter
3/4 cup icing sugar
1 tsp vanilla
3 tsp lemon juice
In a large bowl beat together butter + powdered sugar. Once well combined add vanilla + lemon juice and beat another 1 minute.
In a small bowl combine flour, salt, zest of 1 lemon + minced rosemary. Slowly add flour mixture to the butter, stirring until well combined. Form into a ball and wrap in plastic wrap. Refrigerate for a minimum of 1 hour.
Preheat oven to 350 and line cookie tray with parchment paper. On a lightly floured surface roll out cookie dough to 1/4 inch thickness. Using a cookie cutter or a small glass cut out shapes and place on prepared cookie tray.
Bake 12-15 minute or until cookies are firm to the touch and very lightly browned. Allow to cool completely on a cooling rack.