#shortbreadlove

Enjoy the delicate balance of citrusy flavors and the aromatic touch of rosemary in these buttery shortbread wedges. Perfect for tea time or as a delightful dessert!

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

Instructions: Warm the oven up to 325F 160C and put parchment paper in a baking pan. Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy. To the bowl, add the salt, bread flour, rosemary that has been chopped, lemon zest, orange zest, and lemon zest. Mix the dough until it holds together. Making a smooth surface, press the dough evenly into the baking pan that has been prepared. Cut the dough into wedges with a sharp knife. Before baking, this will help you cut it better. After the oven is hot, bake for 25 to 30 minutes, or until the edges are just beginning to turn golden. Take it out of the oven and let it cool for a few minutes in the pan. With care, cut along the lines that have been scored to separate the wedges while the shortbread is still warm. Before serving, put the shortbread wedges on a wire rack to cool all the way down.

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the delightful blend of buttery, melt-in-your-mouth shortbread with a burst of refreshing lemon flavor in every bite. These lemon burst shortbread cookies are perfect for any occasion, from afternoon tea to dessert delights!

Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1 tablespoon fresh lemon zest. 1/4 teaspoon salt.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Put the softened butter and powdered sugar in a large bowl and mix them together until they are light and fluffy. Add the fresh lemon zest to the butter and mix it in well. Add the all-purpose flour and salt to the bowl slowly while mixing it. Do this until a smooth dough forms. Make a log out of the dough and cover it with plastic wrap. Put the dough in the fridge for 30 minutes to cool it down. The dough should be chilled. Take it out of the fridge and cut it into rounds that are 1/4 inch thick. Take the baking sheet that has been prepared and place the cookie rounds on it. Leave some space between each cookie. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. Pick up the cookies from the oven and let them cool for a while on the baking sheet. Move the cookies to a wire rack to cool all the way down. With a hot cup of tea or coffee, these lemon burst shortbread cookies taste great!