These lemon rosemary shortbread cookies from Eva Bakes are delicate and flavorful. The combination of zesty lemon and fragrant rosemary creates the ideal flavor balance. These cookies are ideal for sharing or gifting to family and friends.

Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 tablespoons fresh rosemary, finely chopped. Zest of 1 lemon. 2 cups all-purpose flour. 1/4 teaspoon salt. 1 teaspoon lemon juice.

Instructions: Melt the butter and mix it with the sugar in a bowl until the mixture is light and fluffy. Cut the rosemary and lemon zest into small pieces and add them to the bowl. Mix everything together well. Add the all-purpose flour and salt to the mixture little by little. Mix the dough until it holds together. Add the lemon juice and keep mixing until the dough comes together into a ball. On a sheet of parchment paper, roll the dough into a log that is about 2 inches across. The log should be tightly wrapped in parchment paper and put in the fridge for at least an hour, or until it gets firm. Set the oven to 350F 175C and heat it up. Put the rounds of chilled dough on a baking sheet lined with parchment paper. Each round should be about 1/4 inch thick. Put the cookies in an oven that has already been heated for 12 to 15 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 12 minutes