Rosemary Shortbread Cookies

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Rosemary Shortbread Cookies

A simple cookie that can be made for any special occasion.


Begin by preheating your oven to 325° F. Spray a cookie sheet with cooking spray. In a food processor, add flour, butter, powdered sugar, rosemary, and lemon zest. Cover and process until dough forms a ball.

On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut with cookie cutter. On your cookie sheet, place cutouts about 2 inches apart. Bake 18-20 minutes or until edges are lightly browned.

While cookies bake, prepare glaze by mixing together the powdered sugar and lemon juice until smooth. If mixture is dry, add more juice.

Once cookies cool, drizzle with glaze. Enjoy!



1 1/2 cups
All-Purpose Flour
3/4 cup
Cold Butter, cubed
1/4 cup
Powdered Sugar
3 tbsp
North Shore Living® Rosemary
1/2 tsp
Lemon Zest


1/2 cup
Powdered Sugar
1 tbsp
Lemon Juice

Time to cook

30 minutes