Lemon Rosemary Button Shortbreads

Photo: Leigh Beisch; Styling: Dan Becker

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

Yield: Makes 32 cookies
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 115
  • Calories from fat: 45%
  • Protein: 0.9g
  • Fat: 5.9g
  • Saturated fat: 3.7g
  • Carbohydrate: 15g
  • Fiber: 0.3g
  • Sodium: 19mg
  • Cholesterol: 15mg

Ingredients

  • 2 cups flour
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • Zest of 2 lemons, divided
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 cups powdered sugar
  • 2 tablespoons fresh lemon juice
  • 32 small fresh rosemary sprigs

Preparation

  1. 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.
  2. 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.
  3. 3. Bake until light golden brown, 12 to 15 minutes.
  4. 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.
  5. Note: Nutritional analysis is per cookie.
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