Ingredients
🧈 For the Shortbread Dough:
-
1 cup unsalted butter, softened
-
½ cup powdered sugar
-
1¾ cups all-purpose flour
-
¼ teaspoon kosher salt
-
1 tablespoon finely chopped fresh rosemary
-
1 teaspoon pure vanilla extract
-
Zest of 1 lemon (optional, but enhances the herbal notes)
🌿 Optional Garnishes:
-
Extra rosemary sprigs
-
Flaky sea salt
-
Lemon glaze or honey drizzle
-
Edible flowers or citrus zest for decoration
Instructions
Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
In a mixing bowl, use a hand mixer or stand mixer to beat together the softened butter and powdered sugar until creamy, light, and smooth (about 2–3 minutes).
Mix in the vanilla extract, chopped rosemary, and lemon zest. Your kitchen will already start to smell incredible!
Gradually add the flour and salt. Mix just until a soft dough forms. Avoid overmixing—it should be pliable and slightly crumbly, not sticky.
Transfer the dough to your prepared pan. Use your hands or a flat spatula to press it evenly into the pan. Use a fork to dock the dough (prick holes throughout)—this helps it bake evenly and prevents bubbling.
Bake for 30–35 minutes, or until the edges are lightly golden. The top should still look pale but set.
Allow the shortbread to cool in the pan for 10 minutes. Then use the parchment to lift it out and transfer to a cooling rack.