Rosemary-Lemon Shortbread with Salted Glaze
Indulge in the delightful experience of Rosemary-Lemon Shortbread with Salted Glaze – a perfect concoction that marries the refreshing zing of lemon with the aromatic essence of rosemary. This treat is not just about taste; it’s also visually appealing, making it an ideal addition to any gathering or afternoon tea. With its buttery texture complemented by a light salted glaze, these shortbreads are sure to impress your guests and become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 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 not specified but typically around 2 cups)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
- Pinch of sea salt (for glaze)
Instructions
- In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Mix in lemon zest.
- Gradually incorporate flour until dough forms; shape into a log 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 and place on the baking sheet; bake for 12-15 minutes until lightly golden at the edges.
- While cooling, whisk powdered sugar, lemon juice, and sea salt for the glaze, then drizzle over cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg