Savory Lemon Rosemary Shortbread

Savory Lemon Rosemary Shortbread
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Savory shortbread – it’s an innovative and gourmet take on the classic holiday cookie favorite. This version includes Parmesan cheese, fresh rosemary, and lemon zest and juicee, making it the perfect snack, or an accompaniment to soup or salad for lunch.
Savory Lemon Rosemary Shortbread
Print Recipe
Savory shortbread – it’s an innovative and gourmet take on the classic holiday cookie favorite. This version includes Parmesan cheese, fresh rosemary, and lemon zest and juicee, making it the perfect snack, or an accompaniment to soup or salad for lunch.
Ingredients
Servings:
Instructions
  1. Add the flour, salt, lemon zest, and chopped rosemary to a small bowl and whisk together.
  2. In another bowl, add the butter, powdered sugar, and cheese. Beat until the mixture is smooth and has a creamy texture.
  3. Continue to beat as you add the vanilla extract and lemon juice.
  4. Add the flour mixture bit by bit, mixing only just enough to combine.
  5. The dough should be thick. Form it into a disk. Wrap in plastic wrap and chill in the fridge for at least 1 hour. It should be firm to the touch.
  6. Preheat oven to 325 degrees F and line a large baking sheet with parchment paper.
  7. Roll the dough on a lightly floured surface to about 1/4 inch thick and cut to desired shapes.
  8. Place the cookies on the prepared baking sheet and bake for 10 to 12 minutes. Cookies should be very lightly browned around the edges -no more.
  9. Remove from oven and cool before serving.
Recipe Notes

You can keep these in an airtight container in the fridge for about a week. They can also be frozen and reheated.

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