Stamped Rosemary Lemon Shortbread Cookies
Your new favorite way to shortbread are these Stamped Rosemary Lemon Shortbread Cookies. Fall in love with the simplicity of an old-fashioned Christmas.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 34 servings 1x
Ingredients
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
Instructions
Combine the butter and sugar and mix until well-blended. Add salt, lemon zest, rosemary 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 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.
Keywords: lemon, rosemary, shortbread, cookies, stamped cookies