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Rosemary-Lemon Shortbread Recipe


Take a rich and buttery shortbread recipe to the next level with the addition of fragrant rosemary and bright lemon overtones. Perfect for afternoon tea and elegant dessert presentations anytime!
Makes: Makes about 2 dozen cookies.
Skill Level: None

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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 cup for cookies, 1-1/4 cups for glaze)

1 cup (2 sticks) butter, softened

1/2 teaspoon salt

2 tablespoons lemon juice

1 teaspoon corn syrup

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Rosemary-Lemon Shortbread is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from Crowd pleaser! Great recipe! Always a crowd pleaser in my circle of friends. I did modify the glaze a bit. I added zest to the glaze and skipped the corn syrup - strictly a personal preference. And if packaged well great for mailing at Holiday time too!
Date published: 2017-11-10
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