Lemon and Rosemary Shortbread Cookies

Shortbread which has its origin from Scotland is traditionally made from one part sugar, two parts butter and three parts of flour by weight.They are normally served during Christmas and New Years. The secret to making a good shortbread is to use good quality butter and Pure Vanilla extract.

The shortbread dough is a dream to work with, pliable and very versatile.To the basic shortbread batter cinnamon, espresso powder, lemon zest, chocolate chips can be added to bake different flavoured shortbreads. The texture can be altered by addition of cornflour and rice flour. They come in different shapes and can be made in tart pans and in finger shapes too.

It’s Monday again and the day for our 49 thFoodie Monday Bloghop. Cookies being the theme I planned to bake these crispy, buttery, citrusy softbread cookies. The addition of savoury Rosemary and the citrusy lemon to the cookies gave it a very different and intriguing flavours. A perfect companion as your tea time snack, this is a keeper for sure.

Lemon and Rosemary Shortbread Cookies

Print Recipe

Citrusy Lemon and Savoury Rosemary ,made for each other combo give brilliant flavours to these buttery, crispy cookies. A perfect companion for your tea time and a keeper for sure.

• Coursedessert
• Cuisineenglish

Servings	Prep Time
15 piece	10 minutes

Cook Time	Passive Time
15 minutes	60 minutes

Servings Prep Time 15 piece 10 minutes

Cook Time Passive Time 15 minutes 60 minutes

Lemon and Rosemary Shortbread Cookies Print Recipe Citrusy Lemon and Savoury Rosemary ,made for each other combo give brilliant flavours to these buttery, crispy cookies. A perfect companion for your tea time and a keeper for sure. Coursedessert Cuisineenglish Servings Prep Time 15 piece 10 minutes Cook Time Passive Time 15 minutes 60 minutes Servings Prep Time 15 piece 10 minutes Cook Time Passive Time 15 minutes 60 minutes

Ingredients

• 1 Cup All purpose flour
• 1/2 Cup Butter , softened
• 1/3 Cup Sugar , powdered
• 1 tsp rosemary Minced or chopped fresh
• 1 tsp Lemon Rind
• 1 tsp Lemon juice
• 1/2 tsp Vanilla extract
• A pinch salt of

Servings: piece

Instructions

1. Mix the flour, rosemary and lemon rind together and keep it aside.
2. Cream the butter and sugar till nice, smooth and fluffy with an electric handmixer for nearly 2 minutes.Add the lemon juice and vanilla extract and mix again till incorporated.
3. Slowly add in the flour mixture and mix until just combined.Use your hands to make a dough without applying much pressure.
4. Form the dough into a disk shape and cover witha cling film and chill for at least an hour.
5. When ready to bake preheat the oven to 170 deg Centigrade and line a baking sheet with a parchment paper.
6. On a lightly floured surface roll out the dough ,1/4 inch thick.Cut with a cookie cutter of your choice.
7. Place the shortbread cookies on the baking sheet and bake for 12-15 minutes or till they are light brown at the edges.
8. Remove cookies from the sheet and cool on a wire rack.

Recipe Notes

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