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Rosemary-Lemon Shortbread Zoom

Rosemary-Lemon Shortbread Recipe


Christmas time or any time, add this melt-in-your-mouth shortbread to your holiday cookie tins. Citrusy lemon combines with earthy rosemary for a treat that family and friends are sure to remember.
Makes: Makes about 2 dozen cookies.

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Step 1

In large bowl, beat confectioners' 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 refrigerate 4 hours or until firm.

Step 2

Preheat oven to 325°F. Prepare cookie pans with parchment paper.

Step 3

On floured surface, roll each dough disk out to approximately 1/4 in. thick, pressing together gently if dough cracks. Cut using 3 in. cookie cutter and place on prepared pan. Re-roll dough as necessary, chilling if it becomes too soft.

Step 4

Bake 12-14 minutes or until light golden brown at edges. Cool 2 minutes on pan on cooling grid. Remove from pan; cool completely on grid.

Step 5

For glaze, whisk together confectioners' sugar, lemon juice and corn syrup in medium bowl until smooth. Drizzle over cooled cookies.

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Ingredients

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confectioners' sugar

1 1/4 cups confectioners' sugar

butter, softened

1 cup (2 sticks) butter, softened

lemon zest (from one small lemon)

1 1/2 teaspoons lemon zest (from one small lemon)

minced fresh rosemary

1/2 teaspoon minced fresh rosemary

all-purpose flour

2 cups all-purpose flour

salt

1/2 teaspoon salt

lemon juice

2 tablespoons lemon juice

corn syrup

1 teaspoon corn syrup

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large bowl

large bowl

Plastic wrap

Plastic wrap

medium bowl

medium bowl

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