Rosemary is from my garden, and the lemons from a family member.
Fresh ingredients are always better!
YIELDS : 12 Cookies

  • Rosemary Shortbread Cookies
  • ½ cup (1 stick) unsalted butter– softened at room temperature
  • ¼ cup confectioner’s sugar (sifted)
  • 1 cup all-purpose flour
  • ⅛ tsp salt
  • ½ tsp vanilla extract
  • 1-2 Tbsp fresh chopped rosemary

  • Lemon Glaze
  • 2-3 Tbsp milk
  • Zest & Juice from 1 lemon
  • ½ cup confectioner’s sugar
  1. Preheat oven to 350F. Prepare baking sheet with parchment paper.
  2. Cream Butter, Sugar, and Rosemary: In a large bowl, cream together butter, sugar, and rosemary using hand mixer or stand mixer if making a larger batch. 
  3. Add Dry Ingredients: Add salt and flour and continue to mix until mixture forms a soft dough (it will be crumbly at first, but keep mixing and it will form a dough).
  4. Shape the Cookie Dough:  Take the dough out from the bowl and form into a cohesive ball. If it is too soft, wrap it with plastic-wrap and chill in the refrigerator for about 15-20 minutes or until manageable to shape without sticking to the rolling pin too much. Roll dough to 1/4-inch thick on a surface dusted with flour or powdered sugar (recommended) with a well-dusted rolling-pin. Transfer to cookie sheet. If making a large batch, stack each layer of rolled cookie dough on top of each other, but place a layer of parchment paper in between.
  5. Chill: Chill for 30 minutes – 1 hour in the freezer or leave overnight in the fridge. This will help the dough hold its shape and make it easier to cut the cookies. Do not skip this step as it is crucial to retaining the cookie shape as it bakes especially if you are using more than just basic shape like round or square.
  6. Cut: Cut into rounds (or any shape you like) and place on prepared baking sheet, spacing about at least 1-inch apart. Repeat as necessary. You can also freeze the cookie dough up to 3 months. Shape before freezing. No need to thaw when ready to bake.
  7. Bake: Bake for 18 – 20 minutes, or until the edge of the cookies starts to turn golden brown and the center is still pale and soft. Check on 15 minutes mark to avoid over baking. Let cool on baking sheet.
  8. Make the Glaze: whisk to combine all glaze ingredients in a small bowl. Drizzle over cooled cookies. Garnish with a sprig of rosemary.

    Recipe Inspired by Sweet n’ Spicy Living