Lemon Rosemary Shortbread Cookies*

Lemon and Rosemary Shortbread. It’s like a Tiger Woods cookie….a little bit of everything. They have sugar and flour and loads of butter. They also have lemon zest, lemon juice, fresh rosemary, and a little splash of almond extract. And most importantly, they don’t need any resting time. Which in the world of Shortbread, is amazing. I hate waiting for cookie dough to rest, it’s almost completely impossible.

While Jorge thought these cookies were “Different”, I thought they were A-Freaking-Mazing. I am a huge fan of shortbread cookies to begin with, but the combination of flavors was perfect. I liked that they were sweet and had the tiniest touch of savory. I halved the recipe and it still made enough to bring as a snack for my road trip tomorrow to Atlanta! Score! :-)

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Lemon Rosemary Shortbread Cookies

Yield: 24 Cookies

Recipe Note: I used a 2 inch biscuit cutter for my cookies.

Ingredients:

4 sticks unsalted butter, room temp
1 cup sugar
3 1/2 cups all-purpose flour
zest of 1 large lemon, grated
2 tablespoons lemon juice
1 teaspoon almond extract
3 tablespoons chopped fresh rosemary
additional flour to knead

Directions:

Preheat oven to 325 degrees F.

In the bowl of a mixer, cream together butter and sugar until light and fluffy. Add lemon zest, lemon juice, almond extract, and rosemary. On medium-low speed, mix in flour until just incorporated.

Flour a work surface. Transfer dough—it will be very soft—to work surface and knead for about 5 minutes, adding up to 1 cup of flour —a little at a time— to create a soft dough that stays together.

Pat dough out into a 1/2-inch thick rectangle. Cut it into desired shapes. Space cookies at least 1 inch apart on a baking sheet with parchment paper or silpat.

Bake at 325 degrees for 20-25 minutes or until lightly golden but not browned. Transfer cookies to racks to cool. Store in airtight container.

Adapted from: From Molly Herfmann of Tastebud Tart Catering

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17 Responses to “Lemon Rosemary Shortbread Cookies”

  1. 1

    Jen @ BeantownBaker.com — May 19, 2011 @ 8:11 am

    I love shortbread cookies and also hate waiting for dough to rest… It sounds like an intriguing flavor combination. Enjoy your trip!

  2. 2

    Nelly Rodriguez — May 19, 2011 @ 8:14 am

    this sounds like a yummy combination and I laughed out loud about the TW reference!

  3. 3

    Lauren at Keep It Sweet — May 19, 2011 @ 9:04 am

    So weird, I JUST tasted a lemon and thyme shortbread cookie the other day and while I surprisingly liked it my husband wasn’t a fan. Gorgeous photos!

  4. 4

    Erin @ Hungry Times Two — May 19, 2011 @ 11:26 am

    Good lord these look so precious and the combination sounds so inviting as warmer weather approaches.
    I’m a new reader to your blog – love it!

  5. 5

    Joanne — May 19, 2011 @ 1:44 pm

    By waiting for cookie dough to rest, do you really mean eating it in slices straight out of the fridge? Cause that’s what my definition is.

    I love the idea of lemon and rosemary in this sweet application! Definitely an intriguing cookie twist.

  6. 6

    Aggie — May 19, 2011 @ 2:02 pm

    These sound delicious!! I love lemon cookies, and have seen rosemary or thyme paired up with them, haven’t tried them yet. And shortbread is my kind of baking :)

  7. 7

    Julie Roberts — May 19, 2011 @ 4:38 pm

    these sound so good! I love lemon baked goods:)

  8. 8

    Tori (@eat-tori) — May 20, 2011 @ 8:05 am

    Oh, I’m sold. Stunning. I’d maybe even go a little crazier and add some lemon zest and sweetened cream cheese to the top. But then, I like to go a little over board….

  9. 9

    sippitysup — May 20, 2011 @ 12:14 pm

    Pine nuts! I read this recipe and my mind went to pine nuts. You have awakened some memory in me that I can’t yet identify. GREG

  10. 10

    Lori Lange — May 22, 2011 @ 8:07 pm

    Yummy! I made a version of these once at Christmas… shaped like little Christmas trees!

  11. 11

    Rachel @ The Avid Appetite — May 23, 2011 @ 5:55 pm

    Beautiful photos! I typically do not care for rosemary, but perhaps I’d give it a try in cookie form – what could be bad about that? :)

  12. 12

    elle marie — May 23, 2011 @ 8:48 pm

    haha I love how you debuted the title..or is that debut? UGH.. don’t mind me… I feel like TIger.. I got a little bit of everything.. but these cookies. OH MY

  13. 13

    ErinsFoodFiles — May 24, 2011 @ 2:49 pm

    Now you know race is just a social construct? It’s not scientifically real. Ethnic groups are though. ;)

    Just kidding. These cookies sound SO interesting! YUM!

  14. 14

    Katie — June 5, 2011 @ 9:52 pm

    I just made these and they are delish! Thank you for the recipe.

  15. 15

    love to cook — June 26, 2011 @ 12:15 am

    these are absolutely delicious. thanks for recipe.

  16. 16

    The Novice Chef » {Foodie Block Party} Rosemary Iced Coffee — July 12, 2011 @ 12:42 am

    […] goes awesome with my Captian Crunch). And I have been known to like Rosemary in sweets like in my Lemon Rosemary Shortbread. So while I might give it the side-eye, I know I will be trying it very […]

  17. 17

    Sarah — May 16, 2012 @ 7:41 pm

    I made these today! I think I either made them too small or too thin, though – I got way more than 24 cookies and they were done in 16-18 minutes. Oh well! Still absolutely delicious! :)

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