Rosemary Lemon Shortbread Cookies
There's something magical about the combination of lemon and rosemary in shortbread. Crisp, buttery and sweet with distinct lemon and rosemary notes, these shortbread cookies are a beautiful way to mix up your holiday shortbread baking!
This shortbread recipe uses our local Village Juicery lemon juice, K2 Milling flour, and Alliston Creamery Golden Dawn butter along with our Mike & Mike's lemons and rosemary.
Meet The Farmers & Producers
If you've tried any of our local flours from K2 Milling, you know the difference in flavour of these incredible flours and you'll taste it in this recipe. Mike Hayhoe, owner and operator of K2 Milling, mills an amazing diversity of grains from grits, light flours, coarse flours, to dried fruits, vegetables, cereals, even quinoa!
Mark's primary goal is to mill artisanal, high quality products that retain both the unique properties of each grain as well as the nutrition!
Alliston's "Golden Dawn" brand of butter is our favourite baking butter. It's silky smooth and full of beautiful buttery flavour made using milk from the Niagara and Golden Horseshoe region.
Village Juicery is a local producer of fresh certified organic cold pressed juice and plant-based foods. Founded in 2014, Village Juicery is committed to offering fresh, nutrient dense food in the region. We used their freshly-squeezed lemon juice in this recipe
- 256g K2 Milling "Viking" AP flour
- 226g salted Golden Dawn butter
- 3/4 cup icing sugar
- 1 tablespoon Mike & Mike's rosemary, minced
- 1 teaspoon Village Juicery Lemon Juice
- 2 teaspoons Mike & Mike's lemon zest
- 1/4 teaspoon salt
Preheat your oven to 350°F.
In a large bowl, sift together your flour and salt. Take your rosemary and remove the leaves from the stem and then mince them. Add the minced rosemary to the flour mixture. Zest one lemon and add the zest to the bowl as well and using a fork, mix until combined.
In a standing mixer fitted with a paddle attachment, or using a hand mixer, add your butter and powdered sugar and whip until light and fluffy (about 3 minutes).
Next, add your vanilla extract and lemon juice and whip until combined.
With your stand mixer set to low, slowly add your dry ingredients and mix until fully incorporated (carefully not to overmix!).
Your dough should be soft. Transfer your dough from the stand mixer onto a piece of plastic wrap and form the dough into a disc. Wrap and chill in the fridge for an hour, or the freezer for 10-15 minutes.
Once chilled, roll out your dough to 1/4 inch thick. If you like a thinner shortbread, roll out to a 1/8 inch.
Using your cookie cutter of choice, cut your cookies.
Transfer your cookies onto the a baking sheet lined with parchment paper or sil pat. Bake at 325°F for 10 minutes. The key to shortbread is not to overbake! You want to remove your shortbread from the oven before they start to brown.
Let cool for 5-10 minutes and then transfer to a wire rack to cool completely. Shortbread cookies last a long time so they are the perfect cookie to make ahead and enjoy over the holidays!
Did you try this recipe?
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