Rosemary-Lemon Shortbread Sandwich Cookies – a delicious recipe with butter, sugar, flour, fresh rosemary, salt, lemon curd. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
2
Preheat oven to 350u00b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased
3
.
4
Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
5
To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. Dust with additional confectioners' sugar.
786
kcal
Calories
47
g
Fat
88
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: 1 cup butter, softened, 3/4 cup confectioners' sugar, 2 cups all-purpose flour, 4 teaspoons minced fresh rosemary, and more.
Yes, Rosemary-Lemon Shortbread Sandwich 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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