Lemon-Rosemary Shortbread


You might not think that a savory herb belongs in a sweet dessert, but one bite of these melt-in-your-mouth wedges will have you convinced otherwise.

Lemon-Rosemary Shortbread
Makes 8 wedges
  • 1 cup unsalted butter, softened
  • 1¾ cups confectioners’ sugar, divided
  • 1 tablespoon plus 1½ teaspoons lemon zest, divided
  • 2 tablespoons plus 2 teaspoons fresh lemon juice, divided
  • 2⅓ cups all-purpose flour
  • 2 tablespoons plus ½ teaspoon minced fresh rosemary, divided
  • ½ teaspoon kosher salt
  1. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter and ¾ cup confectioners’ sugar with a mixer at medium-high speed until creamy, 2 to 3 minutes, stopping to scrape bowl. Beat in 1 tablespoon zest and 2 teaspoons lemon juice until combined.
  3. In a medium bowl, whisk together flour, 2 tablespoons rosemary, and salt. Gradually add flour mixture to butter mixture, beating on low speed just until combined. Knead dough a few times with hands just until it comes together.
  4. Press dough into prepared skillet. Freeze for 30 minutes. Using a sharp paring knife, score dough into 8 wedges. (Do not cut all the way through dough.)
  5. Preheat oven to 350°.
  6. Bake until edges are lightly browned, 35 to 40 minutes. Let cool in pan for 2 minutes. Using a sharp knife, cut all the way through wedges in pan. Let cool completely in pan on a wire rack.
  7. Remove wedges from pan. In a small bowl, whisk together remaining 1 cup confectioners’ sugar, remaining 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Drizzle onto shortbread; sprinkle with remaining ½ teaspoon rosemary and remaining ½ teaspoon zest. Let stand until glaze is set, about 20 minutes. Store in an airtight container for up to 3 days.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.