Photo: Leigh Beisch; Styling: Dan Becker
Total Time
1 Hour 15 Mins
Yield
Makes 32 cookies

Rich, buttery shortbread gets a subtle, savory twist from the rosemary.

How to Make It

Step 1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.

Step 2

Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.

Step 3

Bake until light golden brown, 12 to 15 minutes.

Step 4

Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.

Step 5

Note: Nutritional analysis is per cookie.

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