Rosemary-Lemon Shortbread Cookies Recipe | Valerie Bertinelli

Difficulty: Easy

Makes: Around 32 cookies

Nutrition Info per Cookie (1 of 32): 173 Calories, 9g Total Fat, 5g Saturated Fat, 23g Carbohydrates, 0g Fiber, 12g Sugar, 2g Protein, 23mg Cholesterol, 31mg Sodium

Total Time: 2 hours 25 minutes (includes setting and cooling time)

Active Prep: 30 minutes

For the Cookies:

1 1/2 cups (3 sticks) unsalted butter, at room temperature, plus extra for greasing the pan

1 cup sugar

1 tablespoon finely grated lemon zest

2 teaspoons finely minced fresh rosemary

1/2 teaspoon kosher salt

1/2 teaspoon vanilla extract

3 1/2 cups all-purpose flour

For the Icing:

1 1/2 cups powdered sugar

1 lemon, both zested and juiced

Special Equipment:

Food processor

Prepare the Oven and Pan: Preheat the oven to 350F. Line a 9x13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each end. Butter the foil and the sides of the pan.

Start the Cookie Mixture: In a food processor, combine the sugar, lemon zest, and chopped rosemary. Pulse until blended. Remove and set aside 2 tablespoons of this mixture.

Make the Dough: Add the butter, salt, and vanilla to the food processor and pulse until incorporated. Add the flour gradually, one cup at a time, pulsing between additions. Scrape down the sides if needed and pulse until the dough holds together.

Press and Bake: Transfer the dough to the prepared pan and press evenly to fill the space. Prick the dough all over with a fork, then sprinkle with the reserved sugar mixture.

Bake: Bake 25 minutes or until the edges and top are golden brown. Immediately cut into 1- by 3-inch bars with a knife or bench scraper. Cool in the pan for 15 minutes, then lift out using the foil and transfer to a wire rack to cool completely.

Prepare the Icing: In a medium bowl, whisk together the powdered sugar, lemon zest, and lemon juice. Add water, 1 tablespoon at a time, until you reach a drizzling or dipping consistency.

Finish the Cookies: Drizzle the icing over the cooled cookies and let it set, or serve the icing on the side for dipping.