Try not to get addicted to these Stamped Rosemary Lemon Shortbread Cookies. They are all Christmas and more. Not to mention that they fall into my “simple” category so I can get back to roasting chestnuts on an open fire. There is something about rosemary and lemon that go perfectly together. I honestly LOVE using fresh herbs in my cooking and baking. They add such a freshness to anything that needs a little upgrade.
This recipe is based off of a shortbread cookie my Aunt René makes. You might even be able to find it if you dig around in my blog posts from the early days. I remember those days fondly. Not knowing what SEO meant or how to use it. Figuring out what an exposure triangle was and how to use it. Staring at a computer with Word Press open and learning how to use it. Ah the memories. But any who, my aunt made a similar shortbread cookie using lemon and thyme and they were just the perfect amount of sweet/savory/crumbly/buttery. I knew I had to use it as a base for this cookie.
I also can’t go on without talking about how cute this stamp is. I got it at an antique mall this summer knowing that I would be using it for such a cookie this Christmas. There were four other sets, but being cheap, I just went with my one true Christmas love, holly. I mean seriously, how cute is holly? It makes me think of that scene in Little Women when Meg and Marmy are talking about marrying (the exceedingly dull) John Brook and Meg puts a sprig of holly on top of the powder sugared cake. SWOOON.
PS: Holly berries are poisonous, so don’t do that.
I want to think of more ways I can use this stamp! But short of using it as another Christmas decoration, I can think of nothing. But, it is perfect for these Stamped Rosemary Lemon Shortbread Cookies. I think these stamped cookies are so perfectly old-fashioned I just had to put a recipe up. In another life, I was in a hoop skirt married to Fred Vaughn and his 40 thousand a year. (Another Little Women reference. Don’t mind me, I’m in my own world). If you don’t have a stamp, just use the bottom of a water glass and garnish it by pressing a fork into the top in whatever pattern you like.
However you make these Stamped Rosemary Lemon Shortbread Cookies, make sure to take some to a neighbor. They are a perfectly (non-messy) cookie to wrap up in a bag and disperse as gifts. Enjoy the cookie-giving season.
- 3 sticks of unsalted butter (1 1/2 cups)
- 1 cup powdered sugar, sifted
- 1 teaspoon salt
- Zest of one lemon
- 1 tablespoon fresh rosemary, chopped fine
- 3 cups all purpose flour
Combine the butter and sugar and mix until well-blended. Add salt, rosemary, zest and then flour. Mix until combined.
Scoop out about 1 tablespoons of dough and roll into a ball. Dip the stamp in flour and press down until about 1/4 - 1/3 inch thick. Place on a parchment-lined (or use a silicone baking mat liner) cookie sheet.
Chill in fridge for 30 minutes.
Preheat the oven to 350 degrees and bake for 8-10 minutes.
Let cool 10 minutes before removing from the pans and transferring to a cooling rack.