Rosemary Lemon Shortbread Cookies

Lemon Rosemary Button Shortbreads Recipe – Sunset …

WebNov 24, 2009 · 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 …

Rating: 4/5(8)
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.

Preview

See Also:

Show details

Lemon Rosemary Shortbread Cookie Recipe Lemon …

WebFeb 19, 2014 · Instructions. In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside. In the bowl of a stand mixer, beat the …

Rating: 4.4/5(69)
1. In a small bowl, whisk the flour, salt, lemon zest, and rosemary. Set aside.
2. In the bowl of a stand mixer, beat the butter and powdered sugar until smooth and creamy, about 3 minutes. Beat in the vanilla extract and lemon juice. Slowly add in the flour mixture and mix until just combined. Form the dough into a disk shape and wrap in plastic wrap. Chill the dough for at least 1 hour or until firm.
3. When ready to bake, preheat oven to 325 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.
4. On a lightly floured surface, roll out the dough into a 1/4 inch thick square. Cut into squares, rounds, or shape of your choice using a lightly floured cookie cutter. Place shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until cookies are very lightly browned around the edges. Remove cookies from baking sheet and cool completely on a wire rack.

Preview

See Also:

Show details

RosemaryLemon Shortbread Cookies Food Network

WebNov 14, 2016 · Lightly butter the foil and sides of the pan. Pulse the sugar with the lemon zest and rosemary in a food processor until well …

Rating: 5/5(37)
1. For the cookies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on two sides. Lightly butter the foil and sides of the pan.
2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the food processor to incorporate all of the flour.) Continue to pulse until a dough comes together.
4. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and sprinkle it with the reserved sugar.

Preview

See Also:

Show details

Lemon Rosemary Butter Cookies NeighborFood

WebMar 21, 2018 · In the bowl of an electric mixer, cream together butter and brown sugar until smooth and fluffy, scraping the bowl as needed. Add …

Rating: 4.5/5(191)
1. In the bowl of an electric mixer, cream together butter and brown sugar until smooth and fluffy, scraping the bowl as needed. Add the eggs, lemon zest, and lemon juice and beat until smooth.
2. Sprinkle the salt, rosemary, and flour on top. Beat on low speed until the dough comes together and no streaks of flour remain.
3. Pat the dough into a ball and set it on a piece of saran wrap. Wrap the dough up then pat it down into a rough rectangle about a 1/2 inch thick with your hands. Refrigerate for at least 2 hours or up to 48 hours.
4. When ready to bake, preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Place the coarse sugar in a bowl.

Preview

See Also:

Show details