Rosemary Lemon Shortbread Recipe

Name: Rosemary Lemon Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 1 tablespoon chopped fresh rosemary; 1 tablespoon lemon zest; 1/2 sticks (3/4 cup) butter; 2 tablespoons honey; 1/2 cup confectioners sugar; 1 tablespoon granulated sugar; 1 tablespoon fresh lemon juice; Garnish: fresh rosemary sprigs

Servings: persons

2 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon chopped fresh rosemary
1 tablespoon lemon zest
1/2 sticks (3/4 cup) butter
2 tablespoons honey
1/2 cup confectioners sugar
1 tablespoon granulated sugar
1 tablespoon fresh lemon juice
Garnish: fresh rosemary sprigs

1
["Preheat oven to 350F.", "Whisk flour, salt, baking powder and rosemary in a bowl. Set aside.", "Mix butter, honey, confectioners sugar, lemon zest, and lemon juice with a stand mixer at low speed. Add flour mixture until dough resembles a coarse meal with some small, pea sized butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together.", "Roll out dough to 1/4"" thick. Using a 3"" cookie cutter, cut dough into cookies. Place cookies on a baling sheet lined with parchment paper or a silicone baking mat. Press small sprig of fresh rosemary in the center of the cookie and sprinkle with granulated sugar.", "Bake in the middle of the oven until golden brown, about 20 minutes. Remove cookies from oven, let cool slightly and transfer to rack to cool completely."]

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1 tablespoon chopped fresh rosemary, and more.

Yes, Rosemary Lemon Shortbread 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.

Rosemary Lemon Shortbread

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