This was number two of my start-over recipes this week. For some reason, I had a bad week. But I picked it up with this one! Everybody loved my lemon cookies. And the icing is nice and tart. Woohoo! Just in time for the weekend, baby!
LEMON ROSEMARY SHORTBREAD COOKIES
2 cups flour
1 cup cold unsalted butter, cubed
1/2 cup granulated sugar
1/4 teaspoon salt
2 tsp rosemary, diced
Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add finely shredded lemon zest and rosemary. Mix on low speed until blended, then increase to medium and mix until dough is no longer crumbly and just comes together. Form dough into a disk; chill 30 minutes to an hour.
On a lightly floured work surface, roll dough 1/2 in. thick. Cut dough into circles with a 1½-in. cookie cutter. Arrange cookies 1 in. apart on baking sheets and chill 15 minutes.
Bake until light golden brown, 12 to 15 minutes.
For Icing: Mix 1½ cups powdered sugar with 2 tbsp. fresh lemon juice and the finely shredded zest of 1 lemon. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with back of spoon.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg