Rosemary Lemon Shortbread Cookies

Crisp, buttery, and beautifully aromatic perfect for gifting or serving with tea on cozy December evenings.

Serves: 20–24 cookies

Prep time: 20 minutes

Cook time: 12-15 minutes

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Ingredients

• 1 cup unsalted butter, softened

• ½ cup powdered sugar

• 2 cups all-purpose flour

• 1½ tsp crushed dehydrated rosemary leaves

• 1 tsp lemon zest

• ½ tsp vanilla extract

• Pinch of salt

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Instructions

1. Preheat oven to 170°C and line a tray with parchment paper

2. Beat butter and powdered sugar until light and creamy.

3. Add lemon zest, rosemary, vanilla, and salt. Mix gently.

4. Stir in flour until a soft dough forms.

5. Roll out and cut into festive shapes. Chill for 10 minutes.

6. Bake 12–15 minutes, until edges are lightly golden.

7. Cool and dust with powdered sugar or drizzle a light lemon glaze.