Item# WLRECIP-716

Lemon Rosemary Shortbread Cookies

Item No. WLRECIP-716
Amount
24
Prep Time
20 min
Skill Level
Beginner
Total Time
5 hrs

Take a rich and buttery shortbread recipe to the next level with the addition of fragrant rosemary and bright lemon overtones. These crisp, buttery lemon rosemary shortbread cookies make a beautiful presentation and are perfect for afternoon tea!

Ingredients

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Lemon Rosemary Shortbread Cookies

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  • 1 cup powdered sugar (confectioners’ sugar)
  • 1 cup (2 sticks) butter, softened
  • 1-1/2 teaspoons lemon zest (from one small lemon)
  • 1/2 teaspoon minced fresh rosemary
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt

Lemon Glaze

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  • 1-1/4 cups powdered sugar (confectioners’ sugar)
  • 2 tablespoons lemon juice
  • 1 teaspoon corn syrup

Tools

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  • Large bowl
  • Medium bowl
  • Cookie cutter
  • Whisk
  • Plastic wrap
  • Parchment paper
  • Measuring cups
  • Baking sheet

Instructions

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  • Notes:

    • Glaze: If glaze is too thick, add more lemon juice to thin out glaze. If the glaze is too thin, add more powdered sugar.
    • How to Store: Store cookies at room temperature in an airtight container for up to a week.

    How To

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