Lemon Rosemary Button Shortbreads

By GadgetGirl

Time: 1 1/4 hours. Rich, buttery shortbread gets a subtle, savory twist from the rosemary

Ingredients

• 2 cups flour
• 1 cup cold unsalted butter, cubed
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Zest of 2 lemons, divided
• 1 teaspoon chopped fresh rosemary
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh lemon juice
• 32 small fresh rosemary sprigs

Details

Servings 32

Preparation

Step 1

Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.

2. Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.

3. Bake until light golden brown, 12 to 15 minutes.

4. Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.

Note: Nutritional analysis is per cookie.

Nutritional Information
Calories:115 (45% from fat)
Protein:0.9g
Fat:5.9g (sat 3.7)
Carbohydrate:15g
Fiber:0.3g
Sodium:19mg
Cholesterol:15mg