Lemon Rosemary Shortbreads
Recipe type: Holiday Cookie
Prep time: 
Cook time: 
Total time: 
Serves: 36
  • 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
  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.
Recipe by Sassy Southern Yankee at https://sassysouthernyankee.com/2013/12/lemon-rosemary-shortbreads/