Lemon Rosemary Shortbread

by Jessica Merrill on February 4, 2010

in All Recipes, Desserts, Featured

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If you’re at all like me, you probably get a craving for a little something in the late afternoon, just a treat to see you through to the end of the day — and to dinner of course! I usually try to restrain myself to a cup of tea, but oh that tea tastes so much better with a sweet, nothing too rich, but just a cookie or biscuit or…lemon rosemary shortbread. Yes, earl grey tea with lemon rosemary shortbread is the perfect afternoon pick-me-up, like a little ray of sunshine in what would otherwise be a bleak February afternoon.

I got inspired to make lemon rosemary shortbread after a good friend (wink wink Maggie) sent me some Lark Fine Foods Salted Rosemary Shortbread over the holidays. It was delicious, sweet but also savory, and I got hooked, so I needed to make my own. I took a basic shortbread recipe, where the star ingredient is butter (try not to think about it), then added sea salt, chopped rosemary, lemon juice and lemon zest. The end result is the perfect teatime snack.

Lemon Rosemary Shortbread

Ingredients

  • 3 sticks of unsalted butter (room temperature)
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped rosemary

Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.

Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.

Jessica Merrill

Jessica lives in Brooklyn, N.Y. and writes about food, drinks, travel and lots more. She has written for The New York Times, Travel & Leisure, National Geographic Travel, Budget Travel, Wine & Spirits, Shape, Coastal Living and many others. She grew up in Vermont, and is very much that person who is willing to walk not just a city block, but a mile (or two) in search of authenticity. On top of that, she's lucky to have met Maggie through her husband. They're really tight cousins - so it turns out husbands are good for lots of things!


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  • Barbara Gavin

    Three sticks of butter. Hmmm, no wonder I love shortbread.
    Tell me, how many cookies does this make?

  • Jessica Merrill

    Well, the good news is I managed to spread that three sticks of butter out to about 45 cookies, so if you just eat a few and share the rest…. I used a small round cutter though.

  • http://www.jennb276.wordpress.com Jen B

    I've been looking for a cookie recipe. I am going to make these for an office shower next week! Can't wait to sample. Will whole wheat flour work, or is it best to stick with the regular?

  • http://intensedebate.com/people/mizmaggieb mizmaggieb

    Hi Jen,
    Nope – whole wheat flour won't work for short-bread. Must be white flour!
    Good luck with these,
    Maggie

  • bbkk

    ummm… where's the Rosemary in the recipe? did I miss it?

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  • http://intensedebate.com/people/mizmaggieb mizmaggieb

    The rosemary is there. Promise!

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