Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons lemon zest
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Special equipment needed:
- Parchment paper
- Rolling pin
- Cookie cutter (optional)
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add in the rosemary and lemon zest, and mix until well combined.
4. In a separate bowl, whisk together the flour and salt.
5. Gradually add the flour mixture to the butter mixture, mixing until just combined.
6. Form the dough into a ball and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
7. Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness.
8. Use a cookie cutter or a knife to cut the dough into desired shapes.
9. Place the cookies on a parchment-lined baking sheet, leaving about 1 inch of space between each cookie.
10. Bake for 12-15 minutes, or until the edges are lightly golden.
11. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (175°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 120
Total fat: 8g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 50mg
Total carbohydrates: 11g
Dietary fiber: 0g
Sugars: 4g
Protein: 1g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of added salt accordingly.
- Dried rosemary can be used instead of fresh rosemary, but use half the amount.
- Orange or lime zest can be used instead of lemon zest.
Variations:
- Add 1/2 cup of finely chopped nuts, such as almonds or pecans, to the dough for added texture.
- Dip the cooled cookies in melted white chocolate and sprinkle with additional lemon zest for a decadent treat.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar to ensure a smooth dough.
- Chill the dough before rolling it out to prevent it from sticking to the rolling pin and surface.
- If the dough becomes too soft while rolling it out, place it back in the refrigerator for a few minutes to firm up.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in a preheated 350°F (175°C) oven for 5 minutes to crisp them up again.
Presentation ideas:
Arrange the cookies on a platter and garnish with fresh rosemary sprigs and lemon wedges.
Garnishes:
Fresh rosemary sprigs and lemon wedges.
Pairings:
These cookies pair well with a hot cup of tea or coffee.
Suggested side dishes:
These cookies are a sweet treat on their own and do not require any additional side dishes.
Troubleshooting advice:
- If the dough is too crumbly, add a tablespoon of cold water at a time until it comes together.
- If the cookies spread too much while baking, chill the dough for an additional 15 minutes before baking.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the recipe.
Food history:
Shortbread cookies originated in Scotland in the 16th century and were traditionally made with just butter, sugar, and flour. The addition of herbs and citrus zest is a modern twist on this classic recipe.
Flavor profiles:
These cookies have a buttery, crumbly texture with a subtle hint of rosemary and a bright burst of lemon.
Serving suggestions:
Serve these cookies as a sweet treat at a brunch, afternoon tea, or dessert party.
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