AuthorPooja SundariaCategoryBaking, DessertsRosemary cookies are perfect with a hint of lemony freshness when you crave for buttery sweetness in the summer. Some fresh lemon zest, lemon juice along with fresh rosemary are all required for this quick easy buttery rosemary and lemon shortbread Cookies!
Rosemary is a fragrant herb known for its savoury flavour and healing properties. My kitchen garden is full of rosemary plants and other herb plants too. I usually use this herb for my savoury dishes. But, for the first time, I made something sweet with this herb. So, it is my first attempt to make a batch of buttery, crispy cookies by adding lots of minced rosemary, some lemon zest and lemon juice - it's a perfect match. Usually, I ate very less sugar or no sugar; but I love buttery cookies. First, they are easy to make and secondly their buttery soft texture.
Well, two days ago it was my birthday and it was a good sweet option for me on my birthday. These buttery lemony cookies are soft, crispy, melt in the mouth, and very slightly sweet with the freshness of lemon and rosemary. When you take a bite, you will feel tangy lemon flavour with rosemary just like that, not so sweet yet easy and delicious. I prefer to eat cookies with my evening tea, as a perfect birthday dessert. One of my favourite things about my birthday that I usually make my own desirable sweet, food and I eat all day. Last few days were so exhausting so, I prefer this beauty for myself. These are perfect with a cup of tea or coffee or you can simply have as a dessert.
There is nothing like the combination of fresh lemon and savoury rosemary. Especially when you cannot find these cookies in any baker shop and I love the additions of lemon zest in these cookies. I like to bake for myself this perfect dessert and enjoyed hot out of the oven with warm masala tea.
So, Enjoy it. Stay healthy, stay humble!
Ingredients
Instructions
In a mixing bowl mash, the butter until smooth, then add the sugar and mix once again. Add the lemon zest and juice and mix once again.
Add the flour ¼ cup at a time and fold it to the butter mixer. Finely chop one tablespoon fresh rosemary and add it the bowl. Bring everything together using the rubber spatula. Do not knead.
Dump the whole thing into a clear wrap or a parchment paper and wrap it tightly. Place it in the refrigerator for 30 minutes.
When you are ready to prepare the cookies, preheat the oven to 325 F and place a parchment paper on a cookie sheet.
Then roll the dough out by sprinkling a little bit of flour. Roll it to ¼ inch thick. Scatter some more minced rosemary and roll one last time gently just to press the leaves. Cut out the cookies and place it on the parchment paper.
Gather the reaming dough, roll again, cut out and place in the cookie sheet.
Bake for 17 minutes, then leave the baked cookies on the hot cookie sheet for 5 minutes. Then transfer it to a cooling wire rack to cool it down completely before storing it to an airtight.
Ingredients
Directions
In a mixing bowl mash, the butter until smooth, then add the sugar and mix once again. Add the lemon zest and juice and mix once again.
Add the flour ¼ cup at a time and fold it to the butter mixer. Finely chop one tablespoon fresh rosemary and add it the bowl. Bring everything together using the rubber spatula. Do not knead.
Dump the whole thing into a clear wrap or a parchment paper and wrap it tightly. Place it in the refrigerator for 30 minutes.
When you are ready to prepare the cookies, preheat the oven to 325 F and place a parchment paper on a cookie sheet.
Then roll the dough out by sprinkling a little bit of flour. Roll it to ¼ inch thick. Scatter some more minced rosemary and roll one last time gently just to press the leaves. Cut out the cookies and place it on the parchment paper.
Gather the reaming dough, roll again, cut out and place in the cookie sheet.
Bake for 17 minutes, then leave the baked cookies on the hot cookie sheet for 5 minutes. Then transfer it to a cooling wire rack to cool it down completely before storing it to an airtight.