Lemon and Rosemary Shortbread Cookies
Citrusy Lemon and Savoury Rosemary ,made for each other combo give brilliant flavours to these buttery, crispy cookies. A perfect companion for your tea time and a keeper for sure.
| Servings | Prep Time |
| 15piece | 10minutes |
| Cook Time | Passive Time |
| 15minutes | 60minutes |
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Ingredients
- 1Cup All purpose flour
- 1/2Cup Butter, softened
- 1/3Cup Sugar, powdered
- 1tsp rosemaryMinced or chopped fresh
- 1tsp Lemon Rind
- 1tsp Lemon juice
- 1/2tsp Vanilla extract
- A pinch saltof
Instructions
- Mix the flour, rosemary and lemon rind together and keep it aside.
- Cream the butter and sugar till nice, smooth and fluffy with an electric handmixer for nearly 2 minutes.Add the lemon juice and vanilla extract and mix again till incorporated.
- Slowly add in the flour mixture and mix until just combined.Use your hands to make a dough without applying much pressure.
- Form the dough into a disk shape and cover witha cling film and chill for at least an hour.
- When ready to bake preheat the oven to 170 deg Centigrade and line a baking sheet with a parchment paper.
- On a lightly floured surface roll out the dough ,1/4 inch thick.Cut with a cookie cutter of your choice.
- Place the shortbread cookies on the baking sheet and bake for 12-15 minutes or till they are light brown at the edges.
- Remove cookies from the sheet and cool on a wire rack.
Recipe Notes
