Best Lemon And Rosemary Shortbread Cookies Recipe Recipe

To begin making the Lemon And Rosemary Shortbread Cookies preparation guide, mix gently the dusting seasoning, rosemary and lemon rind together and keep it aside.heavy cream the shortening and sweetener till even and fluffy with an Electric hand mixer for nearly 2 mins.transfer in the lemon extract and vanilla extract, and mix gently again till incorporated.gently transfer in in the dusting seasoning mixture and mix gently until just combined.Use your hands to make a pastry mix without applying much pressure.Form the pastry mix into a disk shape and lid with a cling film.

ice for at least an hour.When ready to toast, preheat the Oven to 170 degrees Celsius and line a baking sheet with a parchment paper.On a lightly floured surface, roll out the pastry mix to 1/4 inch thick sheet.Cut with a Cookie cutter of your choice.Place the Shortbread Cookies on the baking sheet and toast for 12-15 mins or till they are light brown on the edges.Remove Lemon And Rosemary Shortbread Cookies from the sheet and cool on a wire rack.dish up Lemon And Rosemary Shortbread Cookies preparation guide along with Blueberry and Lemon Iced Tea for tea time.