Rosemary-Lemon Shortbread with Salted Glaze
Bright, refreshing, and irresistibly crisp, Rosemary-Lemon Shortbread with Salted Glaze is an elegant treat perfect for any occasion. The unique combination of zesty lemon and aromatic rosemary creates a delightful flavor that will leave everyone wanting more. These cookies are incredibly easy to make, making them suitable for bakers of all skill levels. Whether served alongside tea or coffee, as part of a dessert platter, or gifted beautifully to friends and family, they add a touch of sophistication to any gathering. With a sweet and salty glaze that perfectly balances flavors, this recipe is sure to impress at festive celebrations or casual get-togethers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 100g granulated sugar
- Zest of 1 large lemon
- Flour (amount as needed)
- Powdered sugar (for glazing)
- Fresh lemon juice (for glazing)
Instructions
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Mix in the lemon zest until well incorporated.
- Gradually add flour until a soft dough forms.
- Divide dough into two logs, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice chilled dough into rounds about ¼ inch thick and place them on the baking sheet.
- Bake for 12-15 minutes until lightly golden around the edges.
- For the glaze, mix powdered sugar with fresh lemon juice until smooth; adjust consistency as needed.
- Once cooled, drizzle or dip cookies in glaze and let set on a wire rack.
Nutrition
- Serving Size: 1 cookie (20g)
- Calories: 90
- Sugar: 5g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: <1g
- Cholesterol: 15mg