Lemon And Rosemary Shortbread Cookies Recipe
A vegetarian Continental recipe with all purpose flour (maida), butter - softened, sugar. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
13 steps- 1
To begin making the Lemon And Rosemary Shortbread Cookies Recipe, mix the flour, rosemary and lemon rind together and keep it aside
all purpose flour (maida)(1 cup)rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon) - 2
Cream the butter and sugar till smooth and fluffy with an Electric hand mixer for nearly 2 minutes
butter - softened(1/2 cup)sugar(1/3 cup) - 3
Add the lemon juice and vanilla extract, and mix again till incorporated
lemon - rind(1 teaspoon)lemon juice(1 teaspoon)vanilla extract(1/2 teaspoon) - 4
Slowly add in the flour mixture and mix until just combined
all purpose flour (maida)(1 cup) - 5
Use your hands to make a dough without applying much pressure
- 6
Form the dough into a disk shape and cover with a cling film
- 7
Chill for at least an hour
- 8
When ready to bake, preheat the Oven to 170 degrees Celsius and line a baking sheet with a parchment paper
- 9
On a lightly floured surface, roll out the dough to 1/4 inch thick sheet
all purpose flour (maida)(1 cup) - 10
Cut with a Cookie cutter of your choice
- 11
Place the Shortbread Cookies on the baking sheet and bake for 12-15 minutes or till they are light brown on the edges
- 12
Remove Lemon And Rosemary Shortbread Cookies from the sheet and cool on a wire rack
rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon) - 13
Serve Lemon And Rosemary Shortbread Cookies Recipe along with Blueberry and Lemon Iced Tea for tea time
rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon)
Rate this recipe
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Lemon And Rosemary Shortbread Cookies Recipe
A vegetarian Continental recipe with all purpose flour (maida), butter - softened, sugar. Ready in 50 min, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
13 steps- 1
To begin making the Lemon And Rosemary Shortbread Cookies Recipe, mix the flour, rosemary and lemon rind together and keep it aside
all purpose flour (maida)(1 cup)rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon) - 2
Cream the butter and sugar till smooth and fluffy with an Electric hand mixer for nearly 2 minutes
butter - softened(1/2 cup)sugar(1/3 cup) - 3
Add the lemon juice and vanilla extract, and mix again till incorporated
lemon - rind(1 teaspoon)lemon juice(1 teaspoon)vanilla extract(1/2 teaspoon) - 4
Slowly add in the flour mixture and mix until just combined
all purpose flour (maida)(1 cup) - 5
Use your hands to make a dough without applying much pressure
- 6
Form the dough into a disk shape and cover with a cling film
- 7
Chill for at least an hour
- 8
When ready to bake, preheat the Oven to 170 degrees Celsius and line a baking sheet with a parchment paper
- 9
On a lightly floured surface, roll out the dough to 1/4 inch thick sheet
all purpose flour (maida)(1 cup) - 10
Cut with a Cookie cutter of your choice
- 11
Place the Shortbread Cookies on the baking sheet and bake for 12-15 minutes or till they are light brown on the edges
- 12
Remove Lemon And Rosemary Shortbread Cookies from the sheet and cool on a wire rack
rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon) - 13
Serve Lemon And Rosemary Shortbread Cookies Recipe along with Blueberry and Lemon Iced Tea for tea time
rosemary - fresh(1 teaspoon)lemon - rind(1 teaspoon)lemon juice(1 teaspoon)
Rate this recipe
