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Lemon Rosemary Shortbread

I LOVE anything with butter and shortbread is one of my secret shames. I would probably cut off my left hand to get the recipe for that Scottish Walker’s shortbread, which in my mind, is the quintessentially perfect cookie. In spite of this, I am not a shortbread purist, per se, so I am open for experimentation. I have been on an herb kick lately, so I thought this recipe was worth a shot. The recipe on which this post is based calls for rolling out the dough and cutting it with cookie cutters. Once I blended in the butter, though, it immediately ‘felt’ like a pie crust (i.e. turned into sticky little crumbs), so I thought, why fight it? I pressed it into an 8″ tart pan voila! Now let’s just hope all the people at work feel the same way about rosemary…!

Lemon Rosemary Shortbread

1 1/2 c. flour
1/4 c. powdered sugar
1 tsp. salt
1/2 c. butter, softened
1/2 tsp. lemon extract (or,preferably, ~ 2 tsp. fresh lemon zest if you have it)
2 Tbsp. minced rosemary, fresh
2 Tbsp. granulated sugar

Directions: