Honey

Rosemary Lemon Shortbread

February 13, 2015
1 Rating
Author Notes

These Rosemary Lemon Shortbread cookies are light and golden with a hint of rosemary and lemon. —PasadenaDaisy

  • Makes 24
Ingredients
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon lemon zest
  • 1/2 sticks (3/4 cup) butter
  • 2 tablespoons honey
  • 1/2 cup confectioners sugar
  • 1 tablespoon granulated sugar
  • 1 tablespoon fresh lemon juice
  • Garnish: fresh rosemary sprigs
In This Recipe
Directions
  1. Preheat oven to 350℉.
  2. Whisk flour, salt, baking powder and rosemary in a bowl. Set aside.
  3. Mix butter, honey, confectioners sugar, lemon zest, and lemon juice with a stand mixer at low speed. Add flour mixture until dough resembles a coarse meal with some small, pea sized butter lumps. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together.
  4. Roll out dough to 1/4" thick. Using a 3" cookie cutter, cut dough into cookies. Place cookies on a baling sheet lined with parchment paper or a silicone baking mat. Press small sprig of fresh rosemary in the center of the cookie and sprinkle with granulated sugar.
  5. Bake in the middle of the oven until golden brown, about 20 minutes. Remove cookies from oven, let cool slightly and transfer to rack to cool completely.

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • PasadenaDaisy
    PasadenaDaisy
  • lola231
    lola231
  • Tery
    Tery

8 Reviews

lola231 November 24, 2019
Just made this recipe tonight! A few thoughts:
1. Thank you to Tery, below, for the callout on the butter measurement. Also wanted to note it should be room-temp for anyone wondering
2. The dough is far too soft to cut after combining ingredients, so I recommend putting dough in the freezer for about an hour to firm up before rolling and cutting.
3. The 3" diameter is very large for a cookie; absolutely do-able, but did NOT make 24 at the size. I would recommend about 2" cutter for 24 cookies.
4. I added a simple glaze to finish mine. They're perfectly delicious without it, but wanted them to be a bit more sweet for a crowd.

Overall, great recipe, just note the freezing as my biggest recommendation for anyone trying this out!
 
Sinamen78 February 24, 2021
How long for baking if you make them 2” ?
 
Sinamen78 February 24, 2021
Would definitely reduce salt by at least a 1/4 t.
 
Tery April 11, 2015
Also, looks like there's a type-o with butter. I'm imagining it should be 1 1/2 sticks of butter, if it's 3/4 c.
 
Tery April 11, 2015
Just confirming....should the 1 T of granulated sugar go in the creaming mixture instead of the confectioners? (I just added it in!) I don't see any reference to the granulated sugar in the instructions. Many thanks!
 
Sinamen78 February 24, 2021
States at the end to sprinkle cookies with it.
 
AntoniaJames February 17, 2015
Gorgeous photo! And those shortbreads look utterly divine. I make rosemary lemonade for parties, drop-by guests, etc., during the warmer months. These little treats are the perfect counterpart for these cooler days. Can't wait to try them. Thank you for posting this recipe! ;o)
 
Author Comment
PasadenaDaisy February 18, 2015
Antonia - thanks for the positive feedback. I hope you try these. Enjoy!