TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + cooling YIELD: about 2 dozen.
These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia
Ingredients
1 cup butter, softened
3/4 cup confectioners' sugar
2 cups all-purpose flour
4 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/2 cup lemon curd
Optional: Additional fresh rosemary and confectioners' sugar
Directions
1. In a large bowl, cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Wrap and refrigerate until firm enough to roll, about 30 minutes.
2. Preheat oven to 350°. On a lightly floured surface, roll each disk to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
3. Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
4. To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. If desired, top with additional rosemary and confectioners' sugar.
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