Lemon Rosemary Shortbread
Author: 
 
Recipe Name: Lemon Rosemary Shortbread Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 3 dozen cookies
Ingredients
  • 7 tablespoons unsalted butter, softened
  • ¼ cup sugar
  • 1 egg
  • 1 tablespoon finely minced fresh rosemary
  • Zest of 1 lemon, finely grated
  • 2½ cups all-purpose flour
  • ⅓ cup cornmeal
Instructions
  1. Place the butter and sugar in the bowl of an electric mixer and beat until fluffy, around 3 minutes. Add the egg, rosemary and lemon zest, stirring on low speed until combined. Add the flour and cornmeal and beat on low speed until the dough comes together and is fully mixed.
  2. Turn out onto a lightly floured surface and gently knead until the dough is smooth. Roll the dough into a cylinder and wrap in plastic. Refrigerate for 45 minutes or until firm or freeze the dough for up to 3 months.
  3. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Cut the dough into ¼-inch slices and place on the prepared cookie sheets. Bake 12–14 minutes or until lightly golden. Cool for 1 minute on the sheet then carefully transfer to a wire rack to cool completely. Store in an airtight container.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/remember-rosemary/