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Lemon and rosemary shortbread cookies with glaze, top with a slice of lemon , 3 cookies on a plate
Olivia

Lemon and Rosemary Shortbread Cookies with Glaze

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Lemon and rosemary shortbread cookies with glaze. A simple plant-forward treat with bright citrus flavor and soft texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 148
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup butter or plant-based butter, softened
  • 1/3 cup sugar
  • 1 tablespoon lemon zest
  • 1 teaspoon fresh rosemary finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/2 cup powdered sugar for glaze
  • 1 tablespoon lemon juice for glaze
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Cooking Instructions
 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix butter and sugar until smooth.
  3. Add lemon zest, rosemary, and vanilla extract.
  4. Stir in flour until a dough forms.
  5. Shape dough into a log or flatten slightly.
  6. Slice or cut into desired shapes.
  7. Place on a baking sheet.
  8. Bake for 12-15 minutes until lightly golden.
  9. Mix powdered sugar with lemon juice to form glaze.
  10. Drizzle glaze over cooled cookies and serve.

Nutrition

Calories: 148kcalCarbohydrates: 19gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 62mgPotassium: 21mgFiber: 0.3gSugar: 11gVitamin A: 293IUVitamin C: 2mgCalcium: 5mgIron: 1mg

Notes

• Use finely chopped rosemary for even flavor
• Do not overbake to keep cookies tender
• Let cookies cool before adding glaze

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