Lemon & Rosemary Shortbread Cookies Recipe
Lemon & Rosemary Shortbread Cookies Recipe photo by Taste of Home

Lemon & Rosemary Shortbread Cookies Recipe

Publisher Photo
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
TOTAL TIME: Prep: 25 min. + freezing Bake: 10 min./batch
MAKES:96 servings
TOTAL TIME: Prep: 25 min. + freezing Bake: 10 min./batch
MAKES: 96 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt

Nutritional Facts

1 cookie equals 31 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 20 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
  2. Shape into two 12-in. rolls; wrap each in plastic wrap. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container. Yield: 8 dozen.
Originally published as Lemon & Rosemary Shortbread Cookies in Simple & Delicious August/September 2011, p64

Nutritional Facts

1 cookie equals 31 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 20 mg sodium, 3 g carbohydrate, trace fiber, trace protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon & Rosemary Shortbread Cookies

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Aug. 17, 2014

"Love these!"

MY REVIEW
Reviewed Aug. 2, 2013

"Made with real butter, but I must have cut them thinner because I ended up with 14 dozen. The thinner cookies baked for 6 minutes and then cooled on the sheet for 2 minutes. Love the zest in these.The calorie count is probably correct because each cookie is about the size of a half-dollar coin."

MY REVIEW
Reviewed Dec. 22, 2012

"Interesting and Excellent! As for the calorie count, myrecipes.com has a similar recipe that lists 115 calories per cookie, but it makes one-third the number. Their cookies are 1-1/2 inches in diameter and have a glaze made of powdered sugar and lemon juice on top. I like the increased rosemary in these!"

MY REVIEW
Reviewed Nov. 22, 2012

"VERY nice! Making these to add to a bottle of wine for Christmas gifts!"

MY REVIEW
Reviewed Aug. 1, 2012

"Very good shortbread cookie. I did not get 8 dozen cookies from this recipe though."

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