Buttery homemade shortbread cookies with bright, flecks of lemon zest and rosemary sprinkled throughout. A simple cookie that punches a ton of flavor.
- 1 lb. butter, softened
- 1/2 c. powdered sugar
- 1 tsp. pure vanilla extract
- 2 tsp. rosemary, finely chopped
- zest from 2 lemons
- 2 c. all-purpose flour
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Preheat oven to 350F and prepare 2 baking sheets with parchment or silicone mats.
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In a medium bowl, using an electric mixer on medium-low, mix the butter until creamy.
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Add in the powdered sugar, and mix until thoroughly combined.
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Add the vanilla, rosemary, and lemon zest to the bowl and mix for about 30 seconds.
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Finally, add the flour to the bowl and mix just until combined and you have a workable dough.
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Turn the dough out onto a lightly floured surface and work into a long 2" x 2" log. Wrap the log in plastic wrap and place in the fridge to firm up for 1 hour.
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Remove the dough from the fridge and unwrap. Using a knife, slice the dough into 1/2" rounds. Place rounds on cookie sheet. Bake for 15 minutes, or until edges are golden.
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Let cookies cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.
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Store cookies on the counter in an airtight container.
These cookies freeze really well. After slicing the dough, wrap in plastic wrap and store in a freezer bag. When ready to bake, thaw in the fridge in the morning and they'll be ready to go that evening. Bake cookies as instructed in the recipe.
Makes 25 cookies