Lemon Rosemary Button Shortbreads

Lemon Rosemary Button Shortbreads
Photo by Leigh Beisch


  • Zest of 2 lemons, divided
  • 1 cup cold unsalted butter, cubed
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon chopped fresh rosemary
  • 32 small fresh rosemary sprigs
  • 2 cups flour
  • + 2 more ingredients
    • ½ cup granulated sugar
    • 1 ½ cups powdered sugar

1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together. 2. Form dough into a disk and chill 30 minutes. On...

View full recipe at My Recipes


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