Lemon Rosemary Button Shortbreads – a delicious recipe with flour, cold unsalted butter, granulated sugar, salt, lemons, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.
2
Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.
3
Bake until light golden brown, 12 to 15 minutes.
4
Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.
5
Note: Nutritional analysis is per cookie.
1529
kcal
Calories
71
g
Fat
218
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups flour, 1 cup cold unsalted butter, cubed, 1/2 cup granulated sugar, 1/4 teaspoon salt, and more.
Yes, Lemon Rosemary Button Shortbreads falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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