Lemon Rosemary Shortbread Cookies

Take a rich and buttery shortbread recipe to the next level with the addition of fragrant rosemary and bright lemon overtones. These crisp, buttery lemon rosemary shortbread cookies make a beautiful presentation and are perfect for afternoon tea!

Prep20 min
Total Time5 hrs
Skill LevelBeginner

Amount24

Ingredients & Tools
Instructions

Instructions

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Make cookies. In a large bowl, beat powdered sugar, butter, lemon zest and rosemary until well-combined. Add flour and salt; mix until combined. Dough will be crumbly.
Divide dough into 2 disks. Wrap with plastic wrap and chill the dough in the refrigerator for 4 hours or until firm.
Preheat the oven to 325°F. Prepare cookie pans with parchment paper.
Remove dough from the refrigerator and place on a lightly floured surface. Roll each dough disk out to approximately 1/4 in. thick, pressing together gently if dough cracks.
Using your desired cookie cutter, cut out shapes and place them on the prepared baking pan. Re-roll dough as necessary, chilling if it becomes too soft.
Bake for 12-14 minutes or until light golden brown at edges.
Cool on cooling grid for 2 minutes, then remove cookies from pan. Place cookies on the rack to cool completely.
Make glaze. In a medium bowl, whisk together powdered sugar, lemon juice and corn syrup until smooth. Drizzle glaze over cooled cookies.