Lemon Rosemary Shortbreads

On the Fifth day of cookies,

My true love gave to me,

Five Lemon Rosemary Shortbread Cookies.

Lemon Rosemary Shortbreads

 

I don’t know about you, but there is something to be said for the combination of lemon and rosemary. They seem to be a match made in heaven when I’m in the mood for something fresh, and simple.  The aromatics of the duo are out of this world whether its in chicken, salad dressing, rice, compound butters they never fail to have that perfect balance.  I recently came across a recipe for rosemary shortbreads in Martha Stewart’sCookies cookbook this past weekend.  I thought to myself why not mix things up a bit, and add a bit of zing to the mix by using lemon.  I love the combo in all my other foods, so why not baking? And so the Lemon Rosemary Shortbread Cookie was born!

These Lemon Rosemary Shortbreads have the perfect balance of flavor. They are light and buttery.  If you’re like me the kid at heart takes over when making cookies, and you have to taste the dough.  I didn’t think that it could get better than eating the dough OMG! Turns out I was wrong the baked cookies are even better!  I promise your kitchen will smell divine from beginning to end while making these, and they won’t last long once they pop out of the oven.  Lemon Rosemary Shortbreads might just be my new favorite cookie!

Ingredients

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups sifted all-purpose flour
  • 2 tablespoons lemon zest
  • 1/4 cup lemon juice or whatever you can get from 2 lemons
  • 2 tablespoon finely chopped fresh rosemary
  • 3/4 teaspoon coarse salt
  • 1/2 cup fine sanding sugar

Directions:

Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Mix in whole egg and vanilla, lemon zest, lemon juice, rosemary. Reduce speed to low. Add flour, and salt, and mix until combined.  This is by far the most beautiful dough I have made…mmmmmm smells soooooooo good!

Lemon Rosemary Dough

Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1 1/2 inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.

Cookie Dough

Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into 1/4-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. If you didn’t want to coat the outside edges in sanding sugar you can also roll these out and make cut out cookies.  Bake until edges are golden, 18 to 20 minutes. Let cool on sheets on wire racks.

Store in airtight containers at room temperature up to 3 days.

Lemon Rosemary Shortbreads
Author: 
Recipe type: Holiday Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 egg white, beaten
  • 1 teaspoon pure vanilla extract
  • 2½ cups sifted all-purpose flour
  • 2 tablespoons lemon zest
  • ¼ cup lemon juice or whatever you can get from 2 lemons
  • 2 tablespoon finely chopped fresh rosemary
  • ¾ teaspoon coarse salt
  • ½ cup fine sanding sugar
Instructions
  1. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes.
  2. Mix in whole egg and vanilla, lemon zest, lemon juice, rosemary. Reduce speed to low. Add flour, and salt, and mix until combined. This is by far the most beautiful dough I have made…mmmmmm smells soooooooo good!
  3. Halve dough; shape each half into a log. Place each log on a 12-by-16-inch sheet of parchment. Roll in parchment to 1½ inches in diameter, pressing a ruler along edge of parchment at each turn to narrow log.
  4. Transfer to paper-towel tubes to hold shape, and freeze until firm, about 1 hour.
  5. Preheat oven to 375. Brush each log with egg white; roll in sanding sugar. Cut into ¼-inch-thick rounds. Space 1 inch apart on baking sheets lined with parchment. If you didn't want to coat the outside edges in sanding sugar you can also roll these out and make cut out cookies. Bake until edges are golden, 18 to 20 minutes.
  6. Let cool on sheets on wire racks.
  7. Store in airtight containers at room temperature up to 3 days.

 

Lemon Rosemary Shortbreads

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