Lemon Rosemary Shortbread Cookies – a delicious recipe with All-purpose, Salt, Powdered Sugar, Butter, Rosemary, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a food processor, pulse the flour, salt, and sugar together to combine. Add the butter, rosemary leaves, water, and lemon zest and pulse until a dough forms. Remove the dough to a piece of plastic wrap. Use your hands and roll it into a log. Cover the dough tightly with the plastic wrap, and refrigerate for at least 30 minutes.
2
When ready to bake, preheat the oven to 375 F. Slice the dough into rounds for cookies (or roll out and cut them into any shape you like) and place on a baking sheet that you've lined with parchment paper or silicone mat.
3
Bake the cookies for 12-14 minutes until just barely golden on the bottom. Remove from the pan and let them cool completely. Enjoy!
694
kcal
Calories
47
g
Fat
64
g
Carbs
7
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 7 ingredients. The key ingredients include: 2 cups All-purpose Flour, 1/2 teaspoons Salt, 1/2 cups Plus 2 Tablespoons Powdered Sugar, 1 cup Butter, Softened, and more.
Yes, Lemon Rosemary Shortbread Cookies 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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