Back to Lemon & Rosemary Shortbread Cookies

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Lemon & Rosemary Shortbread Cookies Recipe

Lemon & Rosemary Shortbread Cookies Recipe

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 YIELD:96 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4-1/2 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt

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.

Nutritional Facts

1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, trace fiber), trace protein

Reviews for Lemon & Rosemary Shortbread Cookies

Sort By :
MY REVIEW
Nayrb28195
Reviewed Dec. 18, 2014

"Worst recipe I have ever tried. I used the correct amounts of all the ingredients, froze the dough, used the correct temperature. The cookies came out flat, undercooked, and fell apart into crumbs."

MY REVIEW
TxTwiggy
Reviewed Dec. 7, 2014

"These made about 5 dozen cookies for me. They were wonderful. Very delicate. The rosemary was subtle, and the lemon flavor was a winner."

MY REVIEW
Bakeandrun
Reviewed Aug. 17, 2014

"Love these!"

MY REVIEW
keverwann
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
LaureenMT
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
dkropka
Reviewed Nov. 22, 2012

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

MY REVIEW
Vicks6
Reviewed Aug. 1, 2012

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

MY REVIEW
wbrandt
Reviewed Jul. 21, 2012

"Does anyone else think the calorie count for the cookie might be a typo?"

MY REVIEW
canuck70
Reviewed Jul. 19, 2012

"I made this with margarine in case we didnt like it. They are awesome...............so next time butter. Great grandkids cookie !!!"

MY REVIEW
sagebasil
Reviewed Jun. 20, 2012

"light and yummm, i added some sour cream in sub for butter tho, one of my first baking adventures :) thanks great resipie"

MY REVIEW
DrJewls
Reviewed Dec. 8, 2011

"I made these tender shortbread cookies after I received an unexpected bunch of rosemary, took them to work and had several requests for the recipe. A great addition to a cup of tea."

Loading Image

Wine Pairings

Sweet White Wine

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