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 minutes
Cook time: 15 minutes
Servings: Makes 18-20 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
- 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.
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.