Lemon & Rosemary Shortbread

So, here’s the thing… ever since I was little I thought that shortbread was the best cookie out there.  I vividly remember eating my grandmother’s Scottish Shortbread and and thinking, “This shit is good!”.  Well, maybe that’s not exactly what I thought but the sentiment was pretty close.  Watching (and helping) my grandma bake is one of my fondest childhood memories.  She ALWAYS had something baking.  Everyone loved her apple pie but, in my mind, the shortbread that we only got around the holidays was the star.

Now, as an adult, I still have the same enthusiasm for shortbread.  Mostly because there’s nothing wrong with butter, flour, and sugar mixed together but also because it’s really versatile.  This shortbread, in particular, is pretty awesome.  It’s crunchy, and buttery, and savory, and sweet – all at the same time.  These little cookies are fantastic solo but would be fantastic topped with some blue cheese and honey or a slice of triple cream brie. Mmmmmm….

Oh, and they’re super easy.  Enough said.

Lemon & Rosemary Shortbread

Makes about 24 cookies, depending on size of cookie cutter

1 cup of unsalted butter, at room temperature
1 cup confectioners’ sugar
1 3/4 cup all-purpose flour
1 1/4 tsp kosher salt
2 tsp finely minced fresh rosemary
Zest from one lemon
1/4 cup high quality olive oil (optional)

Place the butter in a stand mixer fitted with a paddle attachment and beat until it’s light in color and the consistency of mayonnaise.  Mix in the sugar until well combined.  Add in the flour, salt, rosemary, and lemon zest.  Mix until the dough comes together.  Scape down the sides of the bowl with a spatula and mix the dough for another 30 seconds.

Gather the dough into a ball, flatten slightly, and wrap with plastic wrap.  Refrigerate for a half hour.

Preheat oven to 350 degrees.

When the dough is chilled, but not completely hard, place on a floured surface and roll out to about 1/4″ thick.  Cut out out cookies – I used a 2″ biscuit cutter – and place on a parchment lined cookie sheet.  If you don’t want to use a cookie cutter simply cut the dough into any shape you want using a sharp paring knife.  Bake for approximately 12 minutes or until golden around the edges.

Optional – While the cookies are still hot brush the tops with a little of your high quality olive oil.  I love the flavor this adds!

Enjoy!