Rosemary-Lemon Shortbread with a Salted Glaze Twist

Why Make This Recipe

Rosemary-Lemon Shortbread with a Salted Glaze Twist is a delightful treat that combines sweet, savory, and tangy flavors. This recipe is simple yet produces sophisticated cookies that are perfect for any occasion. The unique blend of fresh rosemary and zesty lemon makes these shortbread cookies stand out. Topped with a salted glaze, they offer a perfect balance of flavors that will impress your family and friends.

How to Make Rosemary-Lemon Shortbread with a Salted Glaze Twist

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• Pinch of salt
• For the Salted Glaze:
  • 1 cup powdered sugar
  • 2 tbsp fresh lemon juice (adjust for consistency)
  • 1/2 tsp flaky sea salt (Maldon or similar), for sprinkling

Directions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy.
3. Add the all-purpose flour, chopped rosemary, lemon zest, vanilla extract, and a pinch of salt to the bowl. Mix until the dough comes together.
4. You can either roll the dough into a log or press it into a pan based on your preferred shape.
5. Chill the dough in the refrigerator for 20–30 minutes.
6. If you rolled it into a log, slice it into rounds. If you pressed it into a pan, cut it into your desired shapes. Place the cookies on the lined baking sheet.
7. Bake in the preheated oven for 18–22 minutes, or until the edges are lightly golden.
8. Allow the cookies to cool completely.
9. For the glaze, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle this glaze over the cooled cookies.
10. While the glaze is still wet, sprinkle on the flaky sea salt for that extra touch.

How to Serve Rosemary-Lemon Shortbread with a Salted Glaze Twist

These cookies can be served as a snack, dessert, or with tea or coffee. They are lovely on their own, but you can also pair them with fresh fruit or cheese for a delightful platter.

How to Store Rosemary-Lemon Shortbread with a Salted Glaze Twist

To store these cookies, place them in an airtight container. Keep them at room temperature for up to a week. For longer storage, you can freeze them. Just ensure they are well-wrapped to prevent freezer burn.

Tips to Make Rosemary-Lemon Shortbread with a Salted Glaze Twist

• Make sure your butter is at room temperature for easier mixing.
• Adjust the lemon juice in the glaze to reach your preferred consistency – thicker for a more solid glaze, thinner for a drizzle.
• Chill the dough properly before baking. This helps the cookies hold their shape.

Variation (if any)

You can try different herbs or citrus zest if you want to experiment. Thyme or basil can provide a unique taste, and lime zest can be used in place of lemon for a tropical twist.

FAQs

1. Can I use dried rosemary instead of fresh?
Yes, you can use dried rosemary, but use about half the amount since dried herbs are more concentrated.

2. Is it necessary to chill the dough?
Yes, chilling helps the dough firm up, making it easier to slice or shape without becoming too sticky.

3. Can I skip the glaze?
Absolutely! The cookies are delicious on their own, but the glaze adds an extra layer of flavor and visual appeal.