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Lemon & Rosemary Shortbread Cookies

 Lemon & Rosemary Shortbread Cookies
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
96 ServingsPrep: 25 min. + freezing Bake: 10 min./batch


  • 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


  • 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.
  • 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 cookie equals 31 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 20 mg sodium,

2 of 2

Lemon & Rosemary Shortbread Cookies (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, trace protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.