Lemon Rosemary Shortbread

I thought I'd share a savory shortbread this time. I was unexpectedly delighted with the outcome of this treat, as I was afraid it might be too lemony that you'd barely taste the rosemary or would taste too herb-y and wouldn't have any sweetness at all, but the flavors balance out quite nicely. This recipe is my tried and true shortbread, with the fixins changed up, so I knew the cookie would bake perfectly. I love giving shortbread as a gift, and anymore I'll double the recipe and keep half the dough in the freezer (for up to a month!) and just slice and bake when needed.

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Servings: Makes 2 dozen cookies

Prep Time: 15 min, with 4+ hours resting in the refrigerator

Total Time: 4 hours, 30 min

INGREDIENTS:

For the Cookie...

• 1 cup (2 sticks) butter, softened

• 1/4 cup powdered sugar

• 2 1/4 cup flour

• 1 tsp vanilla extract

• Pinch of salt

• Zest of one large lemon

• 1/4 cup chopped fresh rosemary

For the Glaze...

• Juice of one large lemon

• 1 Tbsp light corn syrup

• 2 cups powdered sugar

DIRECTIONS:

1. Using an electric mixer, beat the butter and powdered sugar.

2. With the mixer on its slowest speed, slowly pour in the flour into the butter. Use a spatula to scrape down the sides of the bowl a couple times through this process.

3. Add the vanilla, salt, zest, and rosemary. Mix until all combined.

4. Lay out an 18 inch long piece of plastic wrap on your counter. Scoop out the dough onto the plastic wrap, shape it into a log and wrap the plastic around the log. Tighten the ends until the log is tight and all air pockets are gone. You want to make sure the log is tight, firm, and dense because if it isn't, it will crumble when you go to cut it later.

5. Put the plastic wrapped dough into the fridge to firm up for 4 hours or overnight. You can also keep this dough in the refrigerator up to 4 days or freezer up to a month before baking.

6. When the dough is ready, remove from the refrigerator and preheat the oven to 375 degrees F.

7. Unwrap the log of dough and on a cutting board, cut the log into 1/4 inch slices. Place the slices 1 inch apart on a baking sheet prepared with a silicon baking mat or parchment paper. For added sweetness, you can dip an edge of the cookie into course sugar, but this is completely optional.

8. Bake for 10-12 minutes. The edges should just barely start turning golden when you remove them from the oven. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

9. To make the glaze, combine all ingredients in a small bowl. If mixture is too thick for your liking, add a tsp of water or milk until you get a consistancy you like.

10. Drizzle glaze over cooled cookies and allow to set for at least 15 minutes.