Description
A fragrant and buttery shortbread infused with fresh rosemary and zesty lemon, finished with a delicate salted citrus glaze that adds a perfect sweet-savory contrast.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 2 cups all-purpose flour
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1 lemon
- 1/4 teaspoon salt
- For the Salted Lemon Glaze:
- 3/4 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- Pinch of flaky sea salt
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, powdered sugar, and granulated sugar until light and fluffy.
- Add in lemon zest and chopped rosemary; mix well.
- Gradually add flour and salt, mixing until a soft dough forms.
- Roll dough into a log or flatten and cut into desired shapes. Place on the prepared baking sheet.
- Bake for 18–22 minutes or until edges are lightly golden. Let cool completely.
- For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cookies and sprinkle with flaky salt.
- Let glaze set before serving or storing.
Notes
- Use orange zest for a twist on flavor.
- Dough can be chilled and sliced for neater edges.
- Perfect for gifting or pairing with tea.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 20mg
Keywords: rosemary lemon shortbread, salted glaze, lemon cookies, herb shortbread, tea cookies