These cookies are crisp and buttery with just enough sweetness. The lemon and rosemary add a twist to a classic shortbread cookie. I just love biting into this delicious cookie and getting a hint of citrus and savory rosemary. A match made in heaven.
These shortbread cookies may look simple but are full of flavor. I like shortbread with a cup of tea in the afternoon for a pick me up.
Make a batch today, they are quick and make a great hostess gift!
Lemon Rosemary Shortbread
1 1/2 cups (3 cubes) unsalted butter
1 cup sugar
1 T lemon zest, chopped
2 tsp. rosemary. finely chopped
1/2 tsp. kosher salt
1/2 tsp. vanilla
3 1/2 c. all purpose flour
1 1/2 c. confections sugar
1 lemon, zested and chop the zest and juiced
Pre heat oven to 350 F degrees
Line a 9X13 pan with foil and butter the foil and sides of pan.
Cream the butter and sugar together in mixer. Mix in salt and vanilla and add flour one cup at a time, mixing well after each addition. You may need to scrape down edges of bowl.
Press the dough into the prepared pan and press out evenly. Poke all over with a fork.
Bake until edges are golden brown about 20-25 minutes.
As soon as you take it out of the oven, cut into 1 by 3 inch bars with a knife of pastry scraper. Cool in pan for 15-20 minutes. Transport the cookies out using the foil as handles and cool completely on rack.
Icing- Combine the ingredients using a whisk and drizzle over the cookies. Let the glaze set.
These cookies are a delight and will brighten your day!
As we look back on 2016, I am tremendously grateful for your support and loyalty, I look forward to forging new adventures together in the coming year.