Lemon Rosemary Shortbread Cookies
Day 9: Lemon Rosemary Shortbread Cookies
Christmas is 2 days away! It’s hard to believe that 2014 has come and gone. This is my first holiday season on the east coast, and I’ve been loving all of the Christmas decorations in New York City. I’ve walked by the Rockefeller tree about three times already because it truly is that magnificent. Although winter hasn’t been too bad yet, this cooler weather is definitely more conducive to baking, especially on overcast Sunday afternoons.
This past weekend I wanted to bake something sweet using rosemary, because it’s one of my favorite flavors and I thought it could be interesting to use in a cookie. I came across this great recipe from one of my favorite blogs, Two Peas and their Pod, and gave it a whirl using star cookie-cutters to make the cookies a little more festive for the holidays. I took these to a holiday party this weekend and they were definitely a hit. They have a very interesting flavor given the bits of savory herb baked right into them, but man they made my apartment smell amazing.
These would be great cookies to leave for Santa too, since they can be made into all sorts of fun shapes with the kids!
Rosemary Lemon Shortbread Cookies (Recipe from Two Peas and Their Pod)
2 Cups All-Purpose Flour
1/4 Tsp Salt
1 1/2 Tsp Lemon Zest
1 Tsp Fresh Rosemary, minced
1 Lb Butter, unsalted and room-temperature
3/4 Cup Powdered Sugar
1 Tsp Vanilla Extract
1 Tsp Fresh Lemon Juice
In a medium bowl, combine flour, salt, lemon zest and rosemary. Set aside. In the bowl of a stand mixer (or a large bowl with a hand-held mixer), cream butter until smooth. Slowly add powdered sugar on medium speed until fully combined. Add vanilla and lemon juice. Slowly add flour mixture until just combined.
Take dough out of the bowl and combine into a bowl. Place on counter and form into a disk shape. Cover in plastic wrap and refrigerate for at least one hour.
Pre-heat oven to 325 deg F. Remove dough from fridge, and roll out on a lightly floured surface to a thickness of 1/4 inch. Use a cookie cutter to cut shapes of choice. (Can also use an upside-down wine glass for circular cookies). Place cut-outs on a lightly greased cookie sheet (or use parchment paper). Cook for 10-12 minutes. When finished, cool fully on a cooling rack.