Lemon Rosemary Shortbread Cookies

Kim Conte
3

rosemarylemon

Why do I love shortbread? Definitely because it's so simple and versatile. But more importantly, because it's ALL BUTTER. Yum. I'm addicted to the lemon rosemary shortbread cookies at the bakery down the street. So to save myself a trip I made my own using a recipe from Recipezaar with a few tweaks...

Lemon Rosemary Shortbread Cookies adapted from Recipezaar

1 cup all-purpose flour

1/2 cup cornstarch

1/2 cup icing sugar

2 tablespoons grated fresh lemon rind

Juice from 1/2 lemon

3/4 cup butter softened

2 tablespoons fresh rosemary, chopped

Combine flour, cornstarch, sugar, and lemon rind in large bowl (I used an electric mixer at the lowest speed). Add butter, and stir to combine. Add lemon juice, and stir to combine. Mix until soft, smooth dough forms. Roll dough to 1/4-inch thickness. (I had to flour my rolling surface and rolling pin quite heavily since the dough is really sticky.) Cut into shapes with cookie cutters. Place on ungreased baking sheets. Bake at 300 for 15-20 minutes or until edges are lightly browned.

I've also heard that you can add the following ingredients to doctor up ordinary shortbread cookies:

  • Almonds, walnuts, pecans
  • Poppy-seeds
  • Fresh ginger
  • Caramel
  • Parmesan cheese
  • Chocolate

Do you make shortbread cookies? What do you like to add to them?

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