Incorporating fresh herbs into your baking always seems to provide an instant touch of elegance. We’ve taken a classic shortbread cookie and added fresh rosemary and tart lemon zest to create a buttery, delicate treat.



Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cookies
Servings 18 cookies


  • 1/2 cup unsalted butter softened
  • 1/4 cup granulated sugar
  • Zest from 1 lemon
  • 1 teaspoon fresh rosemary finely chopped, plus additional sprigs for garnishing
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour


  • In a large bowl, cream butter with a mixer on high speed until light and fluffy, about 30 seconds. Add sugar and beat until well incorporated. Add lemon zest, rosemary and vanilla and beat for a few additional seconds. Add flour, in 1/4 cup increments, beating on medium speed after each addition, until soft dough forms. Form dough into 2-inch diameter log and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 350°F.
  • Using a sharp knife, cut into 1/4-inch thick rounds. Transfer to parchment-lined baking sheets. Lightly press a trimmed rosemary sprig into top of each cookie until it adheres. Bake cookies until slightly golden, about 15 minutes.
  • Allow cookies to cool for about 5 minutes then transfer to a wire rack to cool completely. Happy eating, friends!


ORANGE & FIELD TIP: If you like your shortbread cookies a little more on the crunchier side, leave them in the oven for an extra couple of minutes until the edges are a golden brown.