LEMON & ROSEMARY SHORTBREAD COOKIES

Lemon & Rosemary Shortbread Cookies image

Lemon and rosemary make these luscious treats a sweet surprise for a few friends. -Malorie Harris, Wildomar, California

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 8

Previous Next

Ingredients

1 cup butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
4-1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well., Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 31 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 20mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.