Rosemary and Lemon Shortbread Cookies

Serves 10-12

Prep Time 15

Cook Time 25

Total Time 40 hrs

 

Ingredients

  • 1 cup sugar
  • 3 Tablespoons minced fresh rosemary leaves
  • 1 Tablespoon minced lemon zest
  • 1 lb. cold butter (4 sticks)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 4 cups flour

For the Icing

  • 1 1/2 cups confectioners sugar
  • 1 lemon, zested and juiced

Directions

For the Cookies:

  1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the paper inside the pan.
  2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined.
  4. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the bowl to incorporate all of the flour.) Continue to mix until the dough starts to come together.
  5. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and bake until the edges are golden brown and the center is golden, about 25 minutes. Remove the pan from the oven and using a bench scraper or knife; cut the shortbread into 1-by-3-inch cookies (I did mine with one cut on the diagonal but that's optional). Cool in the pan for 15 minutes, then carefully remove the cookies using the parchment paper as handles. Using your bench scraper or knife, cut again and separate a bit. Cool completely.
  6. For the lemon icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  7. Drizzle the icing over the cookies and allow to set. I just use a fork and kind of fling it...nothing fancy!
  8. Sprinkle the 2 Tablespoons of rosemary/lemon/sugar mixture over the icing.

Recipe Notes

Since replacing my old food processor and purchasing a smaller one, my new one was not quite large enough to handle all of the dough. I did two batches of approximately half of the sugar mixture, half the butter and 2 cups of flour and then combined both batches together and mixed them well before finishing and patting into the pan.

If you have an 8 cup food processor you might not have to do this but just a heads up!

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