Lemon Glazed Rosemary Almond Shortbread Rsc
Brighten up your dessert table with these irresistible Lemon Glazed Rosemary Almond Shortbread cookies, a delightful blend of sweet, zesty, and savory flavors. This easy-to-make recipe combines buttery shortbread dough with the nutty crunch of finely chopped almonds and the aromatic earthiness of fresh rosemary. Topped off with a luscious glaze made from tangy lemon juice and zest, these cookies strike the perfect balance between indulgence and sophistication. Ideal for afternoon tea, holiday gatherings, or as an elegant homemade gift, these cookies are as versatile as they are delicious. With just 15 minutes of prep time and a short bake, you’ll have 24 beautifully glazed cookies ready to impress your family and friends.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 100 grams powdered sugar
- 1 teaspoon vanilla extract
- 260 grams all-purpose flour
- 60 grams finely chopped almonds
- 1 tablespoon fresh rosemary (finely chopped)
- 0.5 teaspoon salt
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 120 grams powdered sugar (for glaze)
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy using a hand or stand mixer.
Mix in the vanilla extract until fully incorporated.
Gradually add the all-purpose flour, finely chopped almonds, finely chopped rosemary, and salt. Mix until a soft dough forms.
Turn the dough out onto a sheet of parchment paper and shape it into a log approximately 2 inches in diameter. Wrap the log tightly in the parchment paper and refrigerate for at least 30 minutes to firm up.
Once the dough is chilled, slice it into 1/4-inch thick rounds and place them on the prepared baking sheet, leaving about 1 inch of space between each cookie.
Bake for 18-20 minutes or until the edges are lightly golden. Remove the cookies from the oven and allow them to cool completely on a wire rack.
While the cookies are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
Once the cookies are completely cooled, drizzle the glaze over the top of each cookie using a spoon or piping bag.
Allow the glaze to set for 15-20 minutes before serving. Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
3822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 432.4 g | 157% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 218.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
