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Author Notes: Adapted from "My Baking Addiction", we love this recipe because of how simple, durable, and lasting these beautiful, aromatic shortbread cookies are. Fresh herbs and lemon zest are a few of our favorite go-tos for savory cooking, so why not incorporate them into dessert? —CAVA
Makes about 3 dozen
- 2 sticks unsalted butter, softened
- 3/4 cup sugar
- 1 tablespoon lemon zest (from 1 lemon)
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 1/2 tablespoons fresh rosemary, minced
- 3/4 teaspoon salt
- turbinado sugar for rolling (optional)
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add lemon zest, vanilla, and egg and beat until incorporated. In a separate medium bowl, whisk together both kinds of flour, salt, and rosemary. With the mixer on low, gently add dry ingredients into butter mixture. Mix until ingredients are well combined and a stiff dough is formed.
- Cut two 12x16 inch pieces of plastic wrap. Divide dough in half, placing one half of the dough on each piece of plastic wrap. Use your hands to form two 1.5-inch diameter logs. Open the plastic wrap and sprinkle logs with turbinado sugar and roll a bit more to coat the logs well in the sugar. Wrap logs tightly in the plastic wrap, place on baking sheet and freeze logs for 1 hour or until firm.
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside. Remove dough logs from the freezer and remove the plastic wrap. Slice dough into 1/4-inch thick slices and place on prepared baking sheets 1 inch apart.
- Bake until cookies are just golden at the edges, about 15 minutes. Allow cookies to cool on wire racks.