Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the unsalted butter until soft and creamy, then gradually add granulated sugar until pale and fluffy.
- Fold in finely chopped fresh rosemary and optional lemon zest until evenly distributed.
- Whisk together all-purpose flour and a pinch of salt in a separate bowl, then gradually add to the butter mixture.
- Turn the dough onto a floured surface, knead lightly, and roll out to 1/4 inch thick. Cut into desired shapes.
- Chill cut cookies in the refrigerator for at least 30 minutes.
- Sprinkle tops with extra sugar and bake for 12-15 minutes until edges are golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutrition
Notes
These cookies are perfect for any occasion and offer a unique flavor combination that sets them apart from traditional shortbread.