Meyer Lemon & Rosemary Shortbread Cookies

Meyer Lemon & Rosemary Shortbread Cookies

Serves 8 to 12

2    cups all-purpose flour

1    cup (2-sticks) unsalted butter (room-temperature)

½   cup sugar

3    tablespoons fresh Meyer lemon juice

5    teaspoons “minced” fresh rosemary

1¼ teaspoons Meyer “grated” lemon zest

½   teaspoon vanilla extract

¼   teaspoon salt or to taste (Fleur De Sel preferred)

Preheat oven to 350°F

Set aside an ungreased baking sheet.

Start by placing the sugar and (room-temperature) butter in a large bowl and stir until fully incorporated. Next, add the vanilla, zest, and lemon juice and beat all the ingredients together. Gradually stir in the flour, salt, and rosemary and mix well to complete the cookie dough.

Form the dough into 2 to 3 rolls; wrap them in plastic, and place them in the freezer until firm (approximately 25 to 45 minutes). Slice cookies off the rolls at a thickness of about ⅓ inch and place them 1¾ inches apart on the baking sheet.

The cookies should bake until they begin to brown at the edges (approximately 7 to 10 minutes).

After baking, remove the cookies from the oven and let them cool on the baking sheet for 3 minutes before transferring them to a rack to complete cooling.

Diva Tip:

  • Using room-temperature butter is critical for this recipe as well as refrigerating the dough. The cold dough is less sticky, and it also works best if cookie cutter shapes are to be used.


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