I’m sad to report the garden has officially expired for the season and I’m back to buying herbs at the grocery store. My tiny herb garden had a good run this year, and I had a sense of pride each time I stepped out the back door to snip a few sprigs. A tiny bit of self sufficiency in a world that relies on grocery stores and mass food production.
The last man standing in the herb garden was my rosemary, which persevered through a late November snowstorm to make an appearance in this delicious cookie. It’s no secret that I am obsessed with herbs, there is a category on this humble blog dedicated to my love of fresh herbs, but I don’t often share recipes using herbs in sweet preparations. That changes today as I share with you a crunchy, buttery, sweet, and tart cookie featuring lemon and rosemary, which might as well be best friends. The crunchy cookie is topped with a simple lemon glaze; these are seriously to die for!
I recently added this artwork to my kitchen by Kelly at Of Thistle and Thyme to further confirm my love of herbs. Click here to visit her fabulous Etsy shop and check out her work! Or visit her Facebook page! I love the idea of three herb prints to create an eye catching display. Sometimes it’s so hard to decorate kitchens due to limited wall space and wanting the artwork to fit the style of a kitchen. I fell in love with these wall hangings the minute I saw them and they look even more perfect hanging in my kitchen! A print from Of Thistle and Thyme would make a perfect Christmas gift because it ships right from the Etsy shop in a handmade gift bag; perfect if you are gift wrapped challenged like me. She has offered my blog readers 20% off purchases through her shop by using the coupon code “freshpicked20”. Get shopping!
- 3 sticks butter, at room temperature
- 1 c. sugar
- 1 tsp. vanilla extract
- zest of 1 lemon (reserve the juice for the glaze)
- 1 tsp. fresh rosemary, minced
- 3 1/2 c. all purpose flour
- pinch salt
- juice of 1 lemon
- 1/4 tsp. vanilla extract
- 1 1/2 c. powdered sugar
Preheat oven to 350 degrees F.
In the bowl of a stand mixer combine butter and sugar; beat for 3-4 minutes until well combined, scraping the bowl occasionally.
Add the vanilla extract, lemon zest, and rosemary; mix for 1-2 minutes until well combined.
Add the flour and salt, and mix until the dry ingredients are combined.
Turn the dough out onto the counter and form a disc; cover in plastic wrap and refrigerate for 30 minutes. Look at the little flecks of rosemary and lemon zest in the dough…pure flavor!
Roll out the dough on a floured work surface to 1/4 in. thickness. Cut into desired shape; I used a decorative biscuit cutter to create ruffled edges.
I like how vintage and girly the cookies look.
Place cookies on a baking sheet. Bring the scraps together into a ball, roll out, cut the cookies, and repeat until all the dough is used. I was able to get about 22 cookies from this recipe.
Bake in the preheated oven for 15-18 minutes, until lightly golden brown. Allow to cool 1-2 minutes on the baking sheet then transfer to a cooling rack to cool completely.
Meanwhile stir the lemon juice, vanilla extract, and powdered sugar to form the glaze. You want the glaze to be thin enough to run off a spoon in thick ribbons but not pour off completely. There are two ways you can glaze the cookies. Dip the cookies halfway in the glaze and allow the excess to drip before transfering to parchment paper to set.
OR you can use a spoon to cover the entire surface of the cookie with the glaze before putting on the parchment paper. I preferred the glaze on the entire top of the cookie, but whatever floats your boat!
This cookie has a fresh flavor from the lemon and rosemary and a crunchy shortbread texture; perfect for an afternoon snack with hot tea or dessert. I love herbs, and this cookie proves they can be an integral part of your kitchen in sweet dishes, too. Enjoy!