Lemon – Rosemary Shortbread Cookies

The 8 Broads were asked to do a presentation and dessert for the Herb Society of SE Pennsylvania in Reading PA this week. Two of us went, Deb from Swiss Woods Bed and Breakfast went and I brought brownies, chewy butterscotch brownies, lemon brownies and Lemon – Rosemary Shortbread Cookies.  It was a lot of fun! At the end we were asked for recipes and three of them were already on our blog but here is the recipe for the rosemary – lemon shortbread cookies.


Yields approx. 48 cookies


• 2 cups unbleached flour
• ½ – ¾  teaspoon salt (we like it a bit more salty but it is fine with less)
• 1 tablespoon finely chopped fresh rosemary
• 2 sticks (1 cup) unsalted butter, softened
• 1/2 cup confectioner’s sugar
• 2 tablespoon grated lemon zest


Preheat oven to 300°F.
Whisk together flour, salt, and rosemary in a bowl. Set aside.
Mix together butter and confectioner’s sugar in a large bowl with an electric mixer at low speed until smooth and well blended.  Add lemon zest and flour mixture and mix until dough barely holds together. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together. Halve dough and form each half into an 8-inch long roll.
(Well wrapped in Saran wrap can be frozen for up to a month at this point.)
Cut each roll into 1/3 inch disks.
Bake shortbread in middle of oven until barely golden, 20 to 25 minutes. Let cool for 5 min. and move cookies to a rack and cool completely.
Shortbread cookies keep in an airtight container at room temperature 1 week.

Danielle Hanscom
Brampton Bed and Breakfast Inn


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