Lemon Rosemary Shortbread Cookies
Sweet, tarty, and balanced perfectly with rosemary's earthiness, these Lemon Rosemary Shortbread cookies are sweet and savory all in one
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldenbarrel.com.
Cooking tools:
- Oven
- Mixing bowl
- Stand mixer
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment paper
- Cooling rack
- Chef's knife
- Cutting board
- Microplane
- Citrus press
- Whisk
- Measuring cup
- Spatula
- Refrigerator
- Airtight container
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup Golden Barrel organic cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 Tbsp lemon zest
- 1 Tbsp fresh rosemary, chopped
- 2 1/2 cups all-purpose flour
- 2 cups Golden Barrel confectioners' sugar
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp water (optional)
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