Description
Rosemary-Lemon Shortbread with Salted Glaze is a delightful fusion of zesty citrus and aromatic herbs, creating a unique treat that is sure to impress at any gathering. These buttery cookies are perfectly balanced between sweet and savory, making them an ideal companion for your afternoon tea or as a thoughtful gift for loved ones. The salted glaze adds an extra layer of flavor, enhancing the fresh notes of lemon and rosemary. With easy preparation steps and minimal ingredients, this recipe is perfect for bakers of all skill levels.
Ingredients
- 1 cup unsalted butter, softened
- 100g granulated sugar
- Zest of 1 large lemon
- Flour (quantity as needed)
- Sea salt (for glaze)
- Powdered sugar (for glaze)
- Lemon juice (for glaze)
Instructions
- In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the lemon zest and mix well.
- Gradually incorporate flour until the dough comes together. Roll out to about ½ inch thick on a floured surface.
- Cut out desired shapes using a cookie cutter and place them on a parchment-lined baking sheet.
- Preheat your oven to 350°F (175°C) and bake cookies for 12-15 minutes or until lightly golden around the edges.
- For the glaze, mix powdered sugar with lemon juice to achieve your desired consistency. Drizzle over cooled cookies and lightly sprinkle with sea salt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 25mg
Keywords: Chill the dough for at least 30 minutes before baking to maintain shape. Experiment with other herbs like thyme or lavender for variation in flavor. Store cookies in an airtight container for up to one week or freeze for longer storage.