Lemon Rosemary Shortbread Cookies

January 8, 2013 at 5:30 pm Leave a comment

Rosemary-Shortbread-CookiesI discovered this cookie at a holiday bake sale at work. I was hooked. It’s a savory, adult cookie. I used fresh rosemary from the garden but think chopping up the rosemary in tinier pieces might work better. I rolled the chilled dough out between wax paper and used holiday cutouts. I also drizzled some lemon frosting on them once they cooled.

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel 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 wrap. 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. Yield: 8 dozen.

Nutritional Facts 1 cookie equals 31 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 20 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

Originally published as Lemon & Rosemary Shortbread Cookies in Simple & Delicious August/September 2011, p64

Photo is from recipegirl.com

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Entry filed under: lemon, rosemary cookie. Tags: , , , .

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