I love the mix of savory rosemary and bright lemon in this buttery shortbread!


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Makes 9x9” pan

You will need:



3 sticks unsalted butter+more for greasing, at room temperature

3⁄4 cup sugar

31⁄4 cups all purpose flour


2 tablespoons rosemary, finely chopped

1 teaspoon salt

zest from 1 lemon


  1. Preheat oven to 350F.
  2. Butter a 9x9” baking pan.
  3. Beat butter and sugar until light and fluffy.
  4. In a small bowl, whisk together the remaining ingredients.
  5. Add to butter mixture and mix until combined; dough will remain crumbly.
  6. Pat dough evenly into prepared pan and prick with a toothpick or skewer about every 1⁄2”.
  7. Bake until lightly golden. This will take about 35 minutes.
  8. Cool for about 10–15 minutes. Cut shortbread while warm.

TIP:

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I love the mix of savory rosemary and bright lemon in this buttery shortbread!
Photography by PHOTOGRAPHY by Linda Xiao | FOOD STYLING+RECIPES by Molly Shuster | PROP STYLING by Maeve Sheridan

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