Rosemary-Lemon Shortbread with Salted Glaze
Bright and refreshing, Rosemary-Lemon Shortbread with Salted Glaze is a delightful treat that perfectly balances zesty citrus and herbal notes in a buttery cookie.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 100g granulated sugar
- Zest of 1 large lemon
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice
- Pinch of sea salt
Instructions
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add lemon zest and mix well.
- Gradually add flour until the dough forms a cohesive ball.
- Roll the dough into logs about 1-2 inches in diameter, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice chilled dough into approximately ¼-inch thick rounds and place them on the prepared baking sheet.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Mix powdered sugar with lemon juice until smooth and stir in a pinch of sea salt to make the glaze.
- Cool cookies completely on a cooling rack before glazing.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 15mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg