Rosemary-Lemon Shortbread with Salted Glaze
Rosemary-Lemon Shortbread with Salted Glaze is a delightful treat that combines the bright flavors of zesty lemon and aromatic rosemary. This sophisticated yet approachable cookie is perfect for any occasion, from afternoon tea to elegant dessert tables.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 100g granulated sugar
- Zest of 1 large lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- Pinch of sea salt (for glaze)
Instructions
- Cream together softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Fold in lemon zest and gradually add flour (not listed) until a soft dough forms.
- Roll out the dough to about ¼ inch thick on a floured surface and cut into desired shapes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and bake cookies for 10-12 minutes until lightly golden.
- Whisk together powdered sugar, lemon juice, and sea salt to create the glaze while cookies cool.
- Drizzle or spread the glaze over cooled cookies and allow it to set before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg