Lemon Rosemary Button Shortbreads

Name: Lemon Rosemary Button Shortbreads
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Cuisine: Global
Ingredients: 473 milliliters flour; 1 teaspoon chopped fresh rosemary; 118 milliliters granulated sugar; 2 Tbsps fresh lemon juice; 2 Zest of lemons, divided; 355 milliliters powdered sugar; 32 smalls fresh rosemary sprigs; 0 teaspoons salt; 237 milliliters cold unsalted butter, cubed

This recipe serves 1. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains about 28g of protein, 187g of fat, and a total of 3648 calories. A mixture of butter, salt, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat oven to 32

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Oven

Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer.

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Granulated Sugar

Butter

All Purpose Flour

Salt

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Stand Mixer

Bowl

Add the zest of 1 lemon and rosemary.

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Lemon Zest

Rosemary

Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.

Ingredients you will need

Dough

Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick.

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Dough

Roll

Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.

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Dough

Equipment you will use

Baking Sheet

Cookie Cutter

Bake until light golden brown, 12 to 15 minutes.

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Oven

Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.

Ingredients you will need

Powdered Sugar