Lemon Rosemary Button Shortbreads |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Rich, buttery shortbread gets a subtle, savory twist from the rosemary. Ingredients:
2 cups flour |
1 cup cold unsalted butter, cubed |
1/2 cup granulated sugar |
1/4 teaspoon salt |
zest of 2 lemons, divided |
1 teaspoon chopped fresh rosemary |
1 1/2 cups powdered sugar |
2 tablespoons fresh lemon juice |
32 small fresh rosemary sprigs |
Directions:
1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.
2. Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.
3. Bake until light golden brown, 12 to 15 minutes.
4. Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.
5. Note: Nutritional analysis is per cookie.
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