The combination of citrus and herbs is always a nice combination – even in cookies! The flavors of lemon and rosemary go together particularly well.
If this seems like an odd recipe, just try it. This tender, yet crisp shortbread cookie has a slightly savory note that makes it really irresistible. And since these little gems are just a bite or two, they are perfect for a light dessert after a heavy meal or for a cookie tray. Even Santa will find them quite refreshing on his long night’s trek.
They are especially delicious with a big cup of coffee.
Lemon and Rosemary Shortbread
- 3 cups flour
- 1 cup butter, chilled
- ½ cup powdered sugar
- ¼ cup minced fresh rosemary
- Finely grated zest of 1 lemon
- 1/4 cup white sugar
Preheat oven to 325. Lightly grease a couple of baking sheets.
Combine first five ingredients in a food processor and pulse until a dough forms. Do not overmix or cookies will be tough.
On a very lightly floured surface, roll dough to a ¼ inch thickness. Use a 2 inch round cookie cutter and place on prepared cookie sheets.
Bake for 18-20 minutes or until edges are very lightly browned. Dust with powdered sugar and then cool completely. Roll in additional powdered sugar, if desired.