Rosemary-Lemon Shortbread Sandwich Cookies Recipe

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Rosemary-Lemon Shortbread Sandwich Cookies Recipe

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These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 4 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 cup lemon curd
  • Additional confectioners' sugar

Directions

Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. Dust with additional confectioners' sugar. Yield: about 2 dozen.
Originally published as Rosemary-Lemon Shortbread Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p163

  • 1 cup butter, softened
  • 3/4 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 4 teaspoons minced fresh rosemary
  • 1/4 teaspoon salt
  • 1/2 cup lemon curd
  • Additional confectioners' sugar
  1. Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
  3. Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
  4. To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. Dust with additional confectioners' sugar. Yield: about 2 dozen.
Originally published as Rosemary-Lemon Shortbread Sandwich Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p163

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