Best 2 Lemon Rosemary Shortbread Cookies Recipes
Indulge in the delightful symphony of flavors and textures as you embark on a culinary journey to create the exquisite lemon rosemary shortbread cookies. These delectable treats are a delightful blend of tangy lemon zest and aromatic rosemary, enveloped in a buttery, crumbly shortbread crust. With every bite, you will be transported to a realm of pure bliss, where the zesty citrus notes dance harmoniously with the earthy, herbaceous undertones of rosemary.
Here are our top 2 tried and tested recipes!
LEMON & ROSEMARY SHORTBREAD COOKIES
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. -Malorie Harris, Wildomar, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
ROSEMARY-LEMON SHORTBREAD SANDWICH COOKIES
These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! -Jamie Jones, Madison, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely., To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.
Nutrition Facts : Calories 144 calories, Fat 8g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 91mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
Tips:
- Use high-quality butter for the best flavor and texture.
- Cream the butter and sugar together until light and fluffy for a more tender cookie.
- Chill the dough before baking to help prevent the cookies from spreading too much.
- Use a sharp knife or cookie cutter to cut the dough into even shapes.
- Bake the cookies until they are just set and the edges are just beginning to brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These lemon rosemary shortbread cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their bright lemon flavor and subtle rosemary undertones, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and elegant cookie recipe, give these lemon rosemary shortbread cookies a try!
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