Lemon Rosemary Shortbread Cookies
Yield: 24 Cookies
Recipe Note: I used a 2 inch biscuit cutter for my cookies.
ingredients:
4 sticks unsalted butter, room temp
1 cup sugar
3 1/2 cups all-purpose flour
zest of 1 large lemon, grated
2 tablespoons lemon juice
1 teaspoon almond extract
3 tablespoons chopped fresh rosemary
additional flour to knead
1 cup sugar
3 1/2 cups all-purpose flour
zest of 1 large lemon, grated
2 tablespoons lemon juice
1 teaspoon almond extract
3 tablespoons chopped fresh rosemary
additional flour to knead
directions:
Preheat oven to 325 degrees F.
In the bowl of a mixer, cream together butter and sugar until light and fluffy. Add lemon zest, lemon juice, almond extract, and rosemary. On medium-low speed, mix in flour until just incorporated.
Flour a work surface. Transfer dough—it will be very soft—to work surface and knead for about 5 minutes, adding up to 1 cup of flour —a little at a time— to create a soft dough that stays together.
Pat dough out into a 1/2-inch thick rectangle. Cut it into desired shapes. Space cookies at least 1 inch apart on a baking sheet with parchment paper or silpat.
Bake at 325 degrees for 20-25 minutes or until lightly golden but not browned. Transfer cookies to racks to cool. Store in airtight container.
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