Lemon & Rosemary Shortbread Cookies
Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California
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
Reviews
Relatively quick and simple. I loved them but a fried i shared with didn’t care for them at all. I suppose it’s a hit-or-miss sort of thing.
Amazing shortbread recipe! I added frozen lemon balm and rosemary... Delish
I plan on making these today but not sure if I'll have time to bake them. Can I leave the cookie dough in the freezer until I'm ready to use it and then partially unthaw it?
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.
These made about 5 dozen cookies for me. They were wonderful. Very delicate. The rosemary was subtle, and the lemon flavor was a winner.
Love these!
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.
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!
VERY nice! Making these to add to a bottle of wine for Christmas gifts!
Very good shortbread cookie. I did not get 8 dozen cookies from this recipe though.