Rosemary-Lemon Shortbread
Fragrant rosemary and zesty lemon elevate these buttery shortbread cookies, perfect for tea time or gifting, offering a delightful blend of herbal and citrus flavors.
Ingredients
Instructions
- Preheat oven to 325°F (163°C).
- Line a 9 x 9 x 2-inch square baking pan with aluminum foil.
- Coat the foil with nonstick vegetable oil cooking spray.
- In a mixing bowl, combine all-purpose flour, confectioners sugar, cornstarch, dried rosemary, and salt.
- Add the low-fat margarine and cut in until the mixture resembles coarse crumbs.
- Stir in the egg yolk and grated lemon rind until the dough comes together.
- Press the dough evenly into the prepared baking pan.
- Bake in the preheated oven for approximately 20 minutes, or until lightly golden around the edges.
- Allow to cool before cutting into squares and serving.
Tips & Substitutions
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure your dried rosemary is finely chopped for better flavor distribution. If you prefer a sweeter cookie, add a tablespoon of honey or maple syrup to the dough. Be cautious not to overbake, as shortbread can quickly turn from golden to overly brown.
Serving Suggestions
These rosemary-lemon shortbread cookies are delightful on their own or served with a cup of herbal tea. For a special treat, pair them with a dollop of Cucumber-Dill Sauce for a refreshing contrast. They also make a lovely addition to a cheese platter alongside soft cheeses or fresh fruits.
Storage & Reheating
Store leftover shortbread in an airtight container at room temperature for up to a week. For longer storage, freeze the squares in a single layer, then transfer to a freezer bag for up to three months. To enjoy, thaw at room temperature or warm briefly in the oven for a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary-Lemon Shortbread contains roughly 691 calories, with 26g protein, 55g carbohydrates, and 41g fat. It is an excellent source of iron (53% of the Daily Value), protein (52% of the Daily Value), and vitamin A (37% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh rosemary instead of dried?
Yes, you can use fresh rosemary! However, you'll need to increase the amount to about 1 tablespoon, as fresh herbs are less concentrated in flavor. Finely chop the fresh rosemary before adding it to the dough for the best results.
What can I do if my dough is too crumbly?
If your dough is too crumbly, it may need a bit more moisture. Add a teaspoon of water or an additional egg yolk, mixing until the dough holds together. Make sure not to add too much at once, as this can alter the texture of the shortbread.
How can I enhance the lemon flavor in the shortbread?
To enhance the lemon flavor, consider adding a tablespoon of lemon juice along with the grated lemon rind. This will intensify the citrus notes while keeping the dough moist. You can also experiment with lemon extract for an extra punch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).