Description
Bright and delightful, Rosemary-Lemon Shortbread with Salted Glaze is an elegant treat that perfectly balances zesty lemon and aromatic rosemary. This unique shortbread is ideal for afternoon tea, festive gatherings, or as a delicious snack any time of day. With its buttery texture complemented by a hint of salt, this recipe will leave a lasting impression on your taste buds. Easy to prepare even for novice bakers, these cookies can be customized with different herbs or citrus for a personalized touch.
Ingredients
Scale
- 1 cup unsalted butter (226g), softened
- 100g granulated sugar
- Zest of 1 large lemon
- All-purpose flour (not specified above)
- Powdered sugar (for glaze)
- Lemon juice (for glaze)
- Sea salt (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Fold in the zest of one large lemon.
- Gradually mix in the flour until just combined; do not overmix.
- Roll out the dough to about ¼ inch thick on a floured surface, cut into desired shapes.
- Place on a parchment-lined baking sheet and bake for about 12-15 minutes or until edges are lightly golden.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over cooled cookies; sprinkle with sea salt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg