I wanted to bake something because we had friends coming into town last weekend and I was making brunch, which rarely happens, AND my sister has a massive rosemary busy AND I love fresh rosemary more than most flavors so….I thought in my brain that shortbread would be yummy. I used this recipe and adapted it for the flavors I wanted to incorporate, and one hour later there was shortbread. This is a SUPER simple recipe that’s quite delicious.
You need butter, powdered sugar, flour, a teaspoon of water, and salt for the basic shortbread. Then, we flavor with fresh rosemary and lemon zest. You could use orange zest, other herbs, vanilla…sky’s the limit on how to flavor these bad boys!
When the dough has chilled and you’re ready to bake, preheat the oven to 375F and cut the dough into cookie-shaped pieces. I just sliced the original form I’d made, but you can roll these out and cut any shapes you like!
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 cup butter (2 sticks), softened
- 2 sprigs of rosemary, stem removed
- zest of 1 lemon
- 1 teaspoon water
- In a food processor, pulse the flour, salt, and sugar together to combine. Add the butter, rosemary leaves, water, and lemon zest and pulse until a dough forms. Remove the dough to a piece of plastic wrap with your hands and roll into a log. Cover the dough tightly with the plastic wrap, and refrigerate for at least 30 minutes.
- When ready to bake, preheat the oven to 375F. Slice the dough into rounds for cookies (or roll out into any shape you like!) and place on a baking sheet with parchment paper or silicone mat.
- Bake the cookies for 12-14 minutes until just barely golden on the bottom. Remove from the pan and let cool completely.