Lemon Rose Shortbread Cookies
The ultimate spring delight, Lemon Rose Shortbread Cookies are a perfect combination of zesty lemon and floral rose flavors. They are easy to make, beautifully presented, and a treat for any occasion. Impress your friends and family with these delicious cookies that will have everyone coming back for more!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 cup Salted Butter
- 1/2 cup Granulated Sugar
- 1 tablespoon Lemon Zest
- 1 teaspoon Dried Rose Petals
- 1 teaspoon Vanilla Extract
- 2 1/2 cups All Purpose Flour
- 2 cups Powdered Sugar
- 2 tablespoons Meyer Lemon Juice
- 1-2 drops Blood Orange Juice
Instructions
- In a large mixing bowl, cream together the butter, sugar, lemon zest, dried roses, and vanilla until light and fluffy, about 3 to 5 minutes.
- Add the flour and beat until combined. As you mix, you’ll notice the dough forming a ball.
- Roll out the dough between 2 sheets of lightly floured parchment to a thickness of 1/4 inch. Cut out the cookies using a heart-shaped cookie cutter.
- Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet with plastic wrap and place it in the freezer for 10 to 20 minutes.
- Preheat the oven to 350 degrees. Bake the cookies for 12 to 14 minutes or until just lightly golden.
- Once baked, cool the cookies on the baking sheet for 5 minutes before transferring them to a cooling rack.
- To make the glaze, in a bowl, beat together the powdered sugar, lemon juice, and 1 tablespoon of water until smooth.
- Dip the tops of the cookies into the glaze, letting the excess drip off. Transfer them to a wire rack and decorate.
Notes
- Storage: Keep cookies in an airtight container at room temperature for up to 4 days.
- Freezing: You can freeze the cookie dough for up to 3 months.
- Variations: Consider adding different citrus zest, such as orange or lime.