Baking & Pastry > Basic Baking Principles > Ingredients & Their Functions > Flavorings (Extracts, Spices, Zest)

Lemon Zest and Rosemary Shortbread

A delightful twist on classic shortbread, combining the bright, citrusy notes of lemon zest with the earthy, aromatic flavor of rosemary. This recipe offers a unique and sophisticated flavor profile, perfect for afternoon tea or a special treat.

Prep Time
20 minutes
Cook Time
20-25 minutes
Servings
About 24 cookies
Ingredients
  • 2 cups All-Purpose Flour
  • 1 cup Unsalted Butter, cold and cubed
  • 1/2 cup Powdered Sugar
  • 2 teaspoons Lemon Zest
  • 1 tablespoon Fresh Rosemary, finely chopped
  • 1/4 teaspoon Salt

Prepare the Dough

In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

Add Flavorings

Stir in the powdered sugar, lemon zest, and finely chopped rosemary. Mix until just combined, forming a dough.

Chill the Dough

Shape the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents it from spreading too much during baking.

Roll and Cut

Preheat oven to 325°F (160°C). On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness. Use cookie cutters to cut out desired shapes. Alternatively, cut into squares or rectangles.

Bake

Place the cookies on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the edges are lightly golden brown.

Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delightful lemon zest and rosemary shortbread cookies with tea or coffee.

← Japanese Sponge Cake (Castella) Light and Airy Lemon Soufflé →

FAQ

  • Can I use dried rosemary instead of fresh?

    Fresh rosemary is recommended for the best flavor, but if you only have dried rosemary, use about 1 teaspoon. Be sure to crumble it finely before adding it to the dough.
  • Can I make the dough ahead of time?

    Yes, the dough can be made ahead of time and stored in the refrigerator for up to 2 days. Let it sit at room temperature for a few minutes before rolling it out.
  • How should I store these cookies?

    Store the cooled cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage.