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Diets and cookies.

You might think these two don’t go hand in hand but then you obviously haven’t incorporated shortbread into your daily routine life.  Now, let’s just ignore the fact that they are probably the most butter-licious cookie on the block and really hone in on the fact they are essentially slice n’ bake cookies. Which makes them the ultimate in terms of portion control. Just throw a log in the freezer and slice off a cookie or two whenever a craving hits! At least you’ll be limited to eating one instead of, you know, two dozen. As some of us are wont to do.

I really loved the lemon and rosemary flavors in these because they made them seem so refreshing and oh so perfect for summer! I hope that Little Kitchie, who I sent them to as part of this month’s The Leftovers Club, enjoyed them as much as I did!

To see what everyone else made for The Leftovers Club this month, check out these links!

Don’t you wish you could enjoy some of these leftovers with us? You can!  Visit The Leftovers Club online for more details!


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Rosemary Lemon Shortbread
Makes about 3 dozen, adapted from My Baking Addiction

Ingredients

  • 2 sticks unsalted butter, softened
  • 3/4 cup sugar
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 egg
  • 2 1/2 cups all purpose flour
  • 1 tbsp fresh rosemary, minced
  • 3/4 tsp salt

Instructions

  1. Cream together the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add in the lemon zest, vanilla and egg, beating until incorporated.
  2. In a separate bowl, whisk together the flour, rosemary and salt. Add the dry ingredients to the wet with the mixer on low and combine until just incorporated.
  3. Cut two sheets of plastic wrap, about 12×6 inches. Split the dough into 2 equal size portions and put one on each sheet of plastic wrap. Form each ball of dough into a 1 1/2-inch diameter log. Wrap tightly with plastic wrap and freeze for at least 1 hour.
  4. Preheat oven to 375. Line baking sheets with parchment paper.
  5. Remove the dough from the freezer and remove the plastic wrap. Cut each log into 1/4-inch thick slices and place on parchment-lined baking sheets, about 1-inch apart.
  6. Bake for 16-18 minutes, or until cookies are golden around the edges. Allow to cool on a wire rack before serving.
You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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42 Responses to Rosemary Lemon Shortbread {The Leftovers Club}

  1. I totally need to join this club already, doing it now!

  2. These look really, really good! What a nice post and great idea!

  3. Gloria Baker says:

    look so good! I.love all with lemon!!:)

  4. bellini says:

    I love these savoury cookies. There are so many possibilities but rosemary and lemon sound like a perfect combination.

  5. Love the addition of the fresh rosemary – nothing like it!

  6. london bakes says:

    Such a lovely flavour combination, I can see why these were so popular!

  7. Sam says:

    I love the rosemary-lemon combination. Delicious.

  8. Oooohh I love these! I’m gonna rock them out with lemon and thyme I think. I made a lemon thyme pastry cream not long ago and the flavor needs to be replicated. Also– slice-n-bake totally counts as a diet cookie, no matter the amount of butter. I’m on board.

  9. lemon and rosemary definitely make for a great combo 🙂 and slice and bake are the best! don’t know why i never think to put them in the freezer…

  10. These sound great and I like Heather’s idea of Lemon & Thyme as well – I will have to try these out!

  11. Pam says:

    I love anything with lemon. These little shortbread look amazing.

  12. Beth says:

    A recipe that encourages eating one cookie instead of two dozen? That’s a recipe that I could use!

  13. Faith says:

    Although I went savory and you went sweet, we were so close on this one (great minds think alike!) – rosemary really makes it, right? I need to make these!!

  14. These sound terrific! I was just on another blog talking about lemons, it must be a lemony time of year 🙂

  15. Great combo! I’ve made lavender shortbread — I love its ability to take on so many flavors!

  16. amy says:

    These look great! Our CSA offers rosemary as one of it’s you-pick herbs, and while I love it, my husband does not. I never thought about baking with it!

  17. I love the idea of lemon and rosemary together in a cookie! Great flavor combination and it sounds absolutely delicious! Great post Joanne!

  18. Eileen says:

    These guys sound so simple & delicious! Perfect for my neighborhood plants too–we have lemon trees and rosemary bushes everywhere. Most local food ever!

  19. I am loving the flavors in this shortbread cookie!

  20. Ashley says:

    Love having quick and easy desserts waiting for me in the freezer…dangerous as it is 😉

  21. Pam says:

    I am always looking for ways to use my rosemary!

  22. You know shortbread is a favorite of mine 🙂 Love the rosemary in these!

  23. Steph says:

    Oooh! Rosemary in cookies! I can only imagine how refreshing these are!

  24. Patsy K says:

    I think these cookies are going to be added to my daily diet, too!

  25. Reeni Pisano says:

    Love that there’s rosemary in these sweet treats! Such a nice surprise for a cookie!

  26. Just this week I was wishing for a good slice and bake cookie – and here you are with one!!! Hooray! 🙂 I’m heading out camping this weekend, but I hope to make them upon my return. 🙂

  27. I can’t wait to be paired up with you. Let’s just make this simple and you can make me these.

  28. Ohhh, I love a good shortbread cookie! Love the flavors you used!!

  29. You’re a blogging machine! I’ve been out of the blogosphere for a week and you’ve got a new post for each day I’ve been gone—so much goodness to catch up on, hahah. In other news, I’m a sucker for herby cookies.

  30. Hotly Spiced says:

    I love shortbread and I’ve had lemon shortbread before but not shortbread with lemon and rosemary. I’ll have to give this a try. I usually only make shortbread at Christmas time. I’ve no idea why that has been the rule apart from the fact it makes a lovely gift xx

  31. That Girl says:

    I don’t know about diets and cookies, and yet I still manage to find myself with one every night (a cookie – not a diet)

  32. oh my gosh, these are so creative!! I want to eat like 500 of these 🙂

  33. Cathleen says:

    I have only ever had plain, old fashioned shortbread cookies. What a delicious twist on a classic, I love this!

  34. I’m a shortbread fiend. As in, I have to keep it away from me, or I eat it all. So naturally, I made it twice last month. This one’s next on my list!

  35. Laura says:

    I love lemon, rosemary and shortbread, so these are a no brainer.

  36. I have always love the combo of lemon with rosemary, but have never thought of using the two together in something sweet such as shortbread. This is the second blog post that i”ve read this week on shortbread . . . it must mean something to me! I’ll save this recipe and my Scottish husband will devour them!

  37. Love these cookies! I make rosemary shortbread Christmas tree cookies every year. The addition of lemon sounds perfect!

  38. Nutmeg Nanny says:

    Oh, I love these cookies! They look simply delightful 🙂

  39. Kari says:

    ‘Diet’ and ‘cookies’ should be paired together more often I think 🙂 And these sound wonderful, so much better than plain shortbread!

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