Rosemary Shortbread Cookies

The best, flakiest rosemary shortbread cookies with lemon zest, sea salt and plant butter. The buttery and crumbly texture makes these the perfect Italian Christmas cookies to leave under the tree!

Course Dessert

Cuisine Italian

Keyword rosemary shortbread cookies

Prep Time 10

Cook Time 21

chill 10

Total Time 41

Servings cookies

Calories 140kcal

Author Florentina

Ingredients

1.75 cups all purpose flour (or whole wheat pastry flour)
1/2 cup powdered sugar
1 pinch sea salt
the zest from 4 large lemons
2 sprigs rosemary leaves (chopped- about 1 Tbsp)
12 Tbsp cultured vegan butter (salted, chilled + cut into cubes)

Instructions

To the bowl of a food processor add the flour, sugar, rosemary lemon zest and salt. Process until combined.
1.75 cups all purpose flour, 1/2 cup powdered sugar, 1 pinch sea salt, 2 sprigs rosemary leaves, the zest from 4 large lemons
Add the butter and process using the pulse button until a dough starts to form.
12 Tbsp cultured vegan butter
Transfer the cookie dough to a piece of parchment paper and using your hands form an 8 inch long log. Wrap it tightly in parchment paper and form a smooth shaped log as best you can then pop in the freezer for 10 to 15 minutes to set.
Prepare a large rimmed cookie sheet lined with parchment paper. Pre-heat oven to 350”F.
Take the cookie dough from the freezer and unwrap it. Slice into 16 equal slices. (At this point you can bake the cookies in slices if you don't want to stamp them).
STAMPING COOKIES: Roll each slice into a ball the size of a walnut and place on the prepared cookie sheet a couple of inches apart.
Take the chilled cookie stamp and dip it in flour. Press on top of each dough ball to flatten. Repeat with the rest of the cookies making sure to dip your cookie stamp in flour in between each cookie pressing to prevent any sticking. (Optional: sprinkle each cookie with a couple of sea salt flakes).
FREEZE - Place stamped cookies in the freezer for the design to set for 10 minutes or so. This will help ensure the dough is firm enough and the design won't disappear on you during baking.
Bake in the preheat oven for 21 to 22 minutes until lightly golden at the edges. Transfer to a cooling rack and allow to cool completely. Store in a cookie jar or lidded container at room temperature.

Notes

Shortbread Cookies Success Tips

Slices - Once your cookie dough log is formed you can simply slice it into rounds and bake as such. Your cookies will just be simple pretty circles flecked with rosemary and lemon zest.
Roll + Stamp - If feeling artistic, you can roll each slice of the dough into a ball the size of a walnut as I did, then stamp with a cookie stamp of your choosing.
Freeze - Stamped cookies benefit from a quick 10 minutes freeze to preserve the stamped design and make sure it doesn't disappear during baking which could happen if the dough is not firm enough.

Nutrition