Meyer Lemon Rosemary Shortbread Cookies
Yield: approximately 32 cookies (depending on size)
1 cup unsalted butter, room temperature
1 teaspoon salt
3/4 cup granulated sugar
2 cups all-purpose flour
2 teaspoons lemon zest
2 tablespoons lemon juice
1 tablespoon fresh rosemary, chopped
With an electric mixer, cream the butter, salt, and sugar until light and fluffy. Add the flour, lemon zest, lemon juice, and rosemary. Stir until the mixture comes together.
Drop Cookie Method:
Drop cookie dough by teaspoonfuls onto a parchment lined baking sheet.
Bake in a 350° oven for about 15 minutes or until lightly browned. Allow cookies to fully cool on parchment.
Ice Box Cookie Method:
Roll the dough into a long cylinder with a 1 1/2″ to 2″ diameter. Wrap with plastic wrap and freeze until firm. When ready to bake the cookies, preheat the oven to 300°. Unwrap the roll of dough and slice the cookies 1/4″ thick. Place the cookies on a parchment lined baking sheet and prick each cookie with a fork 2 or 3 times.
Bake for about 20 minutes, watching carefully to ensure that the cookies don’t burn. When done, the cookies will be a light sand color on the bottom and the edges will be just beginning to brown.
Transfer the cookies to a cooling rack immediately.
Store the cooled cookies in an airtight container. These cookies actually get better with age!
Adapted from The King Arthur Flour Baker’s Companion