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Friday, December 7, 2012

#12DaysofCookies: Lemon Rosemary Shortbread

Just over a week until our second annual Cookie Swap for a Cause and we couldn't be more excited to try all your creative cookie concoctions! Today, we're highlighting a shortbread recipe from Eat Boutique, which has been a long-time supporter of the swap. In fact, the winner of best cookie will get an awesome gift box from Eat Boutique, among other prizes, so start brainstorming recipes now! Also check out Eat Boutique's Holiday Market this Sunday, December 9 for foodie gifts.

Lemon Rosemary Shortbread

3 sticks of unsalted butter (room temperature)
1 cup of sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary

  1. Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
  2. Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.
Recipe by Jessica Merrill. Originally published on and used courtesy of Eat Boutique. 

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