Lemon and Rosemary Shortbread Cookies Recipe
These Lemon and Rosemary Shortbread Cookies are an elevated take on the classic Scottish treat. Fragrant with fresh rosemary and zesty lemon, these buttery, crispy delights are the perfect addition to any teatime spread. The combination of citrusy brightness and herbal aroma brings an unexpected twist to this traditional recipe, making it a keeper for sure. Whether served during the holiday season or enjoyed throughout the year, these cookies offer a beautiful balance of sweet and savory that will leave everyone craving more.
Shortbread, with its origins in Scotland, is traditionally served around Christmas and New Year celebrations. But these cookies bring a delightful flavor profile that is perfect for any time you need a sweet treat. The subtle floral notes of rosemary paired with the tangy lemon will have your taste buds dancing. Best enjoyed with a cup of hot tea, this recipe is both simple and scrumptious!
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Butter (Salted), softened | 1/2 cup |
| Sugar | 1/3 cup |
| Fresh Rosemary, finely chopped | 1 teaspoon |
| Lemon Rind | 1 teaspoon |
| Lemon Juice | 1 teaspoon |
| Vanilla Extract | 1/2 teaspoon |
| Salt | 1 pinch |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: Makes about 20-25 cookies (depending on the size of the cookie cutter used)
Instructions:
-
Prepare the Dry Ingredients:
- In a medium bowl, mix together the all-purpose flour, finely chopped rosemary, and lemon rind. Set aside.
-
Cream the Butter and Sugar:
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric hand mixer. Beat for about 2 minutes until smooth and fluffy.
-
Add Lemon and Vanilla:
- Add the lemon juice and vanilla extract to the butter and sugar mixture. Mix well until fully incorporated.
-
Combine the Dry and Wet Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overwork the dough.
-
Form the Dough:
- Gently gather the dough with your hands, pressing it together to form a disk. Be sure not to apply too much pressure to preserve the buttery texture of the shortbread. Wrap the dough in cling film and refrigerate it for at least 1 hour to chill.
-
Preheat the Oven:
- Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
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Roll and Cut the Dough:
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thick. Use a cookie cutter of your choice to cut the dough into shapes, such as rounds or festive patterns.
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Bake the Cookies:
- Place the shaped cookies onto the prepared baking sheet, leaving a little space between each. Bake for 12-15 minutes, or until the edges of the cookies turn a light golden brown.
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Cool and Serve:
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Then, transfer them to a wire rack to cool completely.
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Enjoy:
- These Lemon and Rosemary Shortbread Cookies are perfect for pairing with a refreshing glass of Blueberry and Lemon Iced Tea or your favorite cup of hot tea. Serve them during tea time for a treat everyone will love!
These Lemon and Rosemary Shortbread Cookies are crispy, buttery, and filled with fresh flavors. Their delicate balance of lemony zest and herbal rosemary is sure to impress. Enjoy them at any occasion, whether it’s a cozy afternoon tea or a holiday gathering. The best part? They can be made ahead of time and stored for several days, allowing you to enjoy these delectable treats whenever the craving strikes.
