Lemon Sage Shortbread Cookies – a delicious recipe with flour, powdered sugar, fresh sage, salt, lemon zest, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Blend together first five ingredients in a food processor. Add sliced butter and process until dough comes together. Alternatively, mix ingredients with your hands. Knead until dough is pliable.
2
Divide the dough in half. Shape each dough piece into log about 2 inches in diameter. Chill until firm enough to slice, about 20-30 minutes.
3
Preheat oven to 350 degrees Fahrenheit.
4
Cut each dough log into 1/3 - 1/2-inch thick rounds. Place rounds on a large nonstick cookie sheet. Bake until cookies are golden, about 20-25 minutes. Notes: If you don't have nonstick sheet, line your regular baking sheet with parchment paper. Oven temperatures vary. Keep your eye on the cookies during the last 5-10 minutes of baking. Cool on racks.
684
kcal
Calories
47
g
Fat
61
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 6 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 cup powdered sugar, 2 tablespoons fresh sage, thinly sliced, 1/2 teaspoon salt, and more.
Yes, Lemon Sage 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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