Description
A buttery shortbread cookie infused with lemon zest and fresh rosemary, finished with a light salted lemon glaze. This zesty twist brings elegance to a traditional cookie favorite.
Ingredients
1½ cups all-purpose flour
1 cup unsalted butter, softened
½ cup granulated sugar
1 tablespoon fresh lemon zest
1 tablespoon finely chopped fresh rosemary
½ teaspoon vanilla extract (optional)
Pinch of salt
For the Salted Lemon Glaze:
½ cup powdered sugar
1 tablespoon fresh lemon juice
Pinch of flaky sea salt
Instructions
1. Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a bowl, cream the butter and sugar until light and fluffy.
3. Add the lemon zest, chopped rosemary, vanilla (if using), and a pinch of salt. Mix to combine.
4. Add flour and mix just until the dough comes together. Do not overmix.
5. Press the dough into a rectangle about ½ inch thick. Chill for 15 minutes.
6. Cut into desired shapes and place on prepared baking sheet.
7. Bake for 18–22 minutes, or until the edges are lightly golden.
8. Cool completely on a wire rack.
9. Whisk together glaze ingredients until smooth.
10. Drizzle glaze over cooled cookies and allow to set before serving.
Notes
Use fresh lemon zest and rosemary for best flavor.
Chill the dough before cutting to help cookies hold their shape.
You can freeze unglazed cookies for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American