Lemon rosemary shortbread cookies
Calories: 148kcal
These lemon rosemary shortbread cookies buttery, delicious, and perfect for hosting over the holidays. Drizzled with a bit of cranberry coulis, they're officially the best holiday cookies ever.
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Ingredients
Lemon rosemary shortbread cookies:
- ½ lb butter use coconut oil for vegan version
- 1 cup icing sugar
- 2 cups flour
- Zest of a whole lemon
- 1 rosemary twig chopped very finely
Cranberry coulis:
- 1 cup fresh or frozen cranberries
- ¼ cup sugar
- ½ cup water
Instructions
- Preheat oven to 300F.
- Prepare cranberry coulis if using - mix all sauce ingredients together in a saucepan. Bring to a boil, then turn off heat immediately. Let cool for a bit, then blend until smooth (make sauce as smooth as possible).
- To make cookies, combine coconut oil/ butter and icing sugar in a large bowl, cutting them with a pastry cutter or two knives. Add flour / gluten-free flour, lemon zest and rosemary, and cut with a pastry cutter/ two knives until mixture looks like pea-sized crumbs. Pour mixture out onto a well-floured surface, and knead until it comes together easily.
- Shape into a log, and cut into 1/inch sized pieces. Handle the vegan cookies with care - they're a bit more fragile. Arrange on a waxed paper, with a bit of space between the cookies (the butter ones will puff up; the vegan ones not so much).
- Bake at 300 15-20 minutes. Drizzle with cranberry coulis when out of the oven.
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg