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!
Rosemary Lemon Shortbread
Makes about 3 dozen, adapted from My Baking Addiction
- 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
- 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.
- 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.
- 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.
- Preheat oven to 375. Line baking sheets with parchment paper.
- 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.
- Bake for 16-18 minutes, or until cookies are golden around the edges. Allow to cool on a wire rack before serving.