These simple, classic cookies get a little dressed up with fresh lemon, rosemary and a bit of drizzle. They are fun to make, especially with helpers in the kitchen to cut and decorate. They make a great Valentine’s Day treat, but are also perfect for an afternoon pick-me-up or late night chat with friends. And you can store them (before glazing) in the freezer, sealed tightly, to have on hand for last minute gatherings.

Lemon-Rosemary Shortbread Cookies

Bright, fresh lemony shortbread with a bit of fragrant rosemary turn simple shortbread cookies into something special! The little bit of whole wheat flour adds a nutty, satisfying flavor too. Perfect for treating those you love—on Valentine’s Day or any day!!! If you don’t have time to decorate these cookies, they are delicious just on their own.

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Prep Time 30

Cook Time 40

Chill dough time 1

Total Time 2 10

Course Dessert

Servings 2 dozen cookies

Equipment

parchment paper
Zester or fine grater for lemon zest

Ingredients

2/3 cup all-purpose flour
1/3 cup whole wheat flour
1/8 teaspoon salt
½ cup cold unsalted butter, cut into 6 to 8 pieces 1 stick
¼ cup sugar
1 teaspoon lemon zest plus additional for garnish if desired
1 teaspoon finely chopped fresh rosemary plus additional for garnish if desired

Glaze

½ cup powdered sugar
2-3 teaspoons fresh lemon juice

Instructions

Combine flours and salt in small bowl; set aside.
Beat butter and sugar with an electric mixer just until butter starts to combine with sugar, but is still chunky. Add flour mixture, lemon zest and rosemary and beat on medium speed until it comes together in a dough, 2 to 3 minutes. It will look dry at first, but continue to mix until it blends together.
Roll dough ¼-inch thick on a lightly floured surface. Cut into shapes (like these hearts) using a cookie cutter that is about 1-3/4 inches. Reroll scraps to use all the dough. Place unbaked, cut-out cookies on a tray or in a container and refrigerate for one hour.
Preheat oven to 250ºF.
Line baking sheet with parchment and place cookies about 3/4 inches apart. Bake in the center of the preheated oven until firm, but they do not need to brown, 38 to 42 minutes. Cool on wire rack.
To decorate cookies, mix together powdered sugar and 2 teaspoons lemon juice. If glaze is too thick to drizzle, add a bit more lemon juice or if too thin, sprinkle with a bit more powdered sugar. Using a small spoon, drizzle glaze onto cookies and if desired, sprinkle with additional chopped rosemary and lemon zest. Let sit until glaze is set.
Makes about 2 dozen cookies.

Lemon-Rosemary Shortbread Cookies