Lemon & Rosemary Shortbread Cookies

Total Time

Prep: 25 min. + freezing Bake: 10 min./batch

Makes

8 dozen

Updated: Oct. 24, 2022
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
Lemon & Rosemary Shortbread Cookies Recipe photo by Taste of Home

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 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, 5-7 minutes. Beat in the lemon juice, zest 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 and 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.

Nutrition Facts

1 each: 31 calories, 2g fat (1g saturated fat), 5mg cholesterol, 20mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 0 protein.