The dark and dreary winter is often brightened by beautiful citrus. Even though I don’t live in a place where citrus can grow naturally, I still enjoy it while I can. There are many ways to use and preserve citrus, and I often turn to making lemon or grapefruit curd, as I can’t get enough of the stuff. But, I’ve been on a shortbread kick lately, and that’s what these beautiful Meyer lemons (mailed to me straight from Texas by my friend over at Schneiderpeeps) were calling to me. Simply add a fresh herb from the winter garden to make them even more sophisticated, and you’ve got some super tasty Meyer lemon and rosemary shortbread cookies!
As I mentioned, I’ve really been into shortbread lately, and this is actually my third recipe for shortbread cookies on the blog! My other two recipes are equally delicious, Calendula and Thyme Shortbread Cookies and Redwood Needle Shortbread Cookies. You should try them out!
Meyer Lemon and Rosemary Shortbread Cookies Recipe
You don’t have to use Meyer lemons in this recipe, any lemons will do (although Meyer lemons are pretty amazing). Even oranges or tangerines would work well. You can also change up the fresh herb if you don’t want to use rosemary. Thyme would be lovely, or even mint or oregano. If it’s summertime and you have fresh lavender, that would be outstanding!
- 14 Tbsp (2 sticks minus 2 Tbsp) unsalted butter, softened
- 3/4 cup sugar
- 1 egg yolk
- 1/4 cup Meyer lemon juice
- 1 Tbsp Meyer lemon zest (a microplane is the best tool for this, hands down!)
- 1 1/2 cups plus 2 Tbsps all purpose flour
- 1/2 cup arrowroot powder (or cornstarch)
- 1 Tbsp fresh rosemary, minced
- pinch salt
Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot, rosemary, and salt.
Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.
Wrap the dough log in parchment paper, twisting the ends to help hold it together.
Put the dough in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. When ready to cook, preheat the oven to 300°F. Slice the log into 1/4 inch rounds.
Tip: If you want to make different shapes, instead of forming the log you can alternatively refrigerate the dough as a flattened disk, then roll it out on a floured board and use cookie cutters.
Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much. If you’re feeling fancy you can gently press some rosemary sprig ends into some of the cookies.
Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.
These lemon and rosemary shortbread cookies are one of my new favorites! They are nice and lemony, which I love, and the rosemary really compliments the flavor well.
They are simple to make, yet fancy enough for company! I will definitely be making these Meyer lemon and rosemary cookies again. In fact, I still have several more Meyer lemons that I needs to use up!
I have some dried lavender from last summer that I might try in place of the rosemary. Doesn’t that sound delightful? The perfect thing to brighten up your gray winter days!
What is your favorite shortbread cookie recipe?