Lemon Rosemary Shortbread Cookies

One of my favorite things about holiday baking is bringing out my cookie cutter collection.

When I moved into my loft with practically zero storage, I had to do some serious kitchen downsizing.  Just about anything that was not multi-functional and/or used within the past 6 months got the boot.  It was kind of sad for a food blogger, but simplifying still always feels so good.  One of the few practical exceptions I made was for my massive cookie cutter collection.  It takes up way too much space in my tiny pantry, and I admittedly mostly only use it at Christmastime.  But whenever the occasion arises, it makes me so happy to go digging through the set on a scavenger hunt for that “perfect” cookie cutter.

Ha, that said, I felt like the perfect shape for these simple Lemon Rosemary Shortbread Cookies was a classic Christmas tree.  Cute and simple, and perfect to highlight those tiny sprigs of rosemary as the “branches”.  These were also wonderfully delicious, with the tart lemon and savory rosemary giving a fun twist to the classic sweet and buttery shortbread.  I also up adding a lemon glaze to half of the batch (after taking the photos!), which I highly recommend too.

So whether you also turn these into little Christmas trees, shape them into simple circles, or whatever your heart desires, I hope you enjoy these as much as I did!

Do you have a cookie cutter collection?  Any favorite cookie cutter shapes?

Lemon Rosemary Shortbread Cookies

Rosemary and lemon provide a delicious twist to these buttery shortbread cookies.

Ingredients:

!Lemon Rosemary Shortbread Cookie Ingredients:
1 cup (2 sticks) butter, room temperature
3/4 cup granulated sugar
1 egg
1/2 tsp. [vanilla|http://www.amazon.com/gp/product/B001XWRGS8/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001XWRGS8&linkCode=as2&tag=gimsomove-20]
1/2 tsp. [almond extract|http://www.amazon.com/gp/product/B001IZM81A/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001IZM81A&linkCode=as2&tag=gimsomove-20]
1 Tbsp. fresh rosemary, finely chopped
1 Tbsp. grated lemon zest
2 1/4 cups all purpose flour
1/2 tsp. salt
!Lemon Glaze Ingredients:
1 cup powdered sugar
4-6 tsp. fresh lemon juice

Directions:

!To Make The Cookies:
Using an [electric mixer|http://www.amazon.com/gp/product/B008XF78IQ/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B008XF78IQ&linkCode=as2&tag=gimsomove-20], cream butter and sugar until light and fluffy. Add the egg, [vanilla|http://www.amazon.com/gp/product/B001XWRGS8/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001XWRGS8&linkCode=as2&tag=gimsomove-20] and almond extract, mix until blended. Add the rosemary, lemon zest salt and flour and mix well.

Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a [baking sheet|http://www.amazon.com/gp/product/B0026RHI3M/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0026RHI3M&linkCode=as2&tag=gimsomove-20] and transfer to refrigerator and chill until firm, about 45 minutes. Repeat process with remaining dough.

Preheat oven to 375 F.

Remove dough from refrigerator, and use [cookie cutters|http://www.amazon.com/gp/product/B001D1FJ2E/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001D1FJ2E&linkCode=as2&tag=gimsomove-20] to cut out your desired shapes. Place each on a [parchment|http://www.amazon.com/gp/product/B00006G937/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00006G937&linkCode=as2&tag=gimsomove-20] covered [baking sheet|http://www.amazon.com/gp/product/B0026RHI3M/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0026RHI3M&linkCode=as2&tag=gimsomove-20]. Bake for 12-15 minutes or until the edges just start to slightly brown. Remove and let cool for 1 minute, then transfer to a [wire rack|http://www.amazon.com/gp/product/B00091PNTI/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00091PNTI&linkCode=as2&tag=gimsomove-20] to finish cooling.
!To Make The Glaze
Whisk powdered sugar and 4 tsp. lemon juice together until well mixed. Add more lemon juice to thin out the glaze if desired.

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Comments

  1. Kathryn — December 18, 2012 @ 4:45 am (#)

    These sound really lovely – lemon and rosemary is such a wonderful combination!

  2. Rachel Cooks — December 18, 2012 @ 6:58 am (#)

    These sound fabulous–love the addition of rosemary!

  3. kelley {mountain mama cooks} — December 18, 2012 @ 7:57 am (#)

    Love these flavors- rosemary with anything sweet is awesome. I have a set of cookie cutters from when I was a little girl. I love baking with my boys and using them!

  4. Bev @ Bev Cooks — December 18, 2012 @ 8:54 am (#)

    Daaaayuuuummm.

  5. Margherita — December 18, 2012 @ 9:19 am (#)

    Shortbread cookies are always a winner for me. I love the idea of adding lemon, it’s like bringing a bit of Southern Italy to Scotland…

  6. little kitchie — December 18, 2012 @ 10:02 am (#)

    I love cookies like this that aren’t too sweet. They are so pretty, too!

  7. Haley @ The Girly Girl Cooks — December 18, 2012 @ 11:57 am (#)

    I love the combo of lemon and rosemary! I have a bunch of cookie cutters. My favorite is my Halloween cat with its arched back.

  8. Laura (Tutti Dolci) — December 18, 2012 @ 12:17 pm (#)

    Love these little shortbread trees!

  9. Gerry @ Foodness Gracious — December 18, 2012 @ 7:06 pm (#)

    Lemon and rosemary are great together, and these cookies look too good!!

  10. Stephanie @ Eat. Drink. Love. — December 18, 2012 @ 10:36 pm (#)

    These are so pretty, Ali! Love the flavor combo too.

  11. Cathy @ Noble Pig — December 19, 2012 @ 9:42 am (#)

    These are so classic and beautiful! Just the perfect amount of sweetness I bet.

  12. Katrina @ In Katrina's Kitchen — December 19, 2012 @ 10:51 am (#)

    I love lemon and rosemary together!

  13. Cookie and Kate — December 19, 2012 @ 5:10 pm (#)

    Lemon and rosemary in a buttery cookie sounds like a most heavenly combination. Delicious!

  14. Chung-Ah | Damn Delicious — December 24, 2012 @ 5:39 pm (#)

    What an awesome combo of flavors! I actually don’t have a cookie cutter collection but I’m hoping that changes in 2013!

  15. Erin @ Texanerin Baking — December 26, 2012 @ 10:46 am (#)

    Is it awful that I’d leave the rosemary out of these? I just haven’t grown up enough for that. ;)

    And hooray for cookie cutters! I could never get rid of the 10 I have. And these are super cute. Love how simple they are!

  16. Gail — December 30, 2012 @ 2:25 pm (#)

    I love my cookie cutter collection, and it has outgrown its storage — new storage containers are needed because I can’t part with them. This cookie sounds so refreshing after the too-many-sweets holiday season; will try, thanks!

  17. Joanna — January 12, 2013 @ 5:07 pm (#)

    Made these today and they turned out lovely! I halved the recipe and used 1 egg yolk instead of halving a whole egg. I was too lazy to roll out the dough, so I shaped it into a log and froze the log for 30 min before slicing it into 1/4 inch slices. I got 24 cookies out of it. Thanks for the great recipe!

  18. Pamela Baker — December 11, 2013 @ 12:43 pm (#)

    The snowman shape is my favorite, with the star a close second.

  19. Nicole — April 10, 2014 @ 10:28 pm (#)

    How many cookies will the recipe make?

    • Ali — July 19, 2014 @ 4:38 pm (#)

      It will depend on your size of cookie cutter, but should make around 30 cookies.