Cherry Lemon Rosemary Shortbread Cookies

by Julie Ruble on July 7, 2013 · 7 comments

Cherry Lemon Rosemary Shortbread Cookies



Recipe by: Willow Bird Baking
Yield: 20-25 cookies

These are tender, buttery shortbread cookies replete with cherries, tangy lemon, and rosemary. Enjoy them hot from the oven and freeze some for baking in a pinch.

Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons dried rosemary leaves, chopped finely
3/8 cup powdered sugar
1 cup (2 sticks) butter, at room temperature
1 1/2 tablespoons finely grated lemon zest (about the zest from one lemon)
1/4 cup freshly squeezed lemon juice
1/2 cup dried cherries, finely chopped
about 1/2 cup white chocolate chips

Directions:
In a large bowl, whisk together the flour, salt, and dried rosemary. In a separate large bowl, cream together the butter, lemon zest, and powdered sugar 2-3 minutes or until pale, light, and fluffy. Mix in the lemon juice. Beat in the flour mixture and then stir in the cherries by hand to be sure everything is combined.

Use a sheet of wax paper to roll the dough into a 1 1/2-inch wide log (if you’re having trouble, chill the dough for a bit in the fridge before rolling it). Wrap plastic wrap or foil around the logs and freeze them until firm (you can also double-wrap them and leave them frozen for up to 3 weeks at this point. When you’re ready to bake, just use a serrated knife to cut the cookies and bake as usual. It make take a few minutes longer since they’ll be baking from frozen, but just keep an eye on them.) While they cookies are freezing, preheat the oven to 350 degrees F and place the rack in the center. Prepare a baking sheet with parchment paper or a silicone baking mat.

Use a serrated knife to slice each log into 1/4-inch slices and place these about 1 inch apart on the prepared baking sheet. Bake until golden, about 8-10 minutes, rotating once halfway through baking. Let the cookies cool for a couple of minutes on the pan before transferring them to a cooling rack to cool completely. In the meantime, melt white chocolate according to package instructions (usually half-power, in small increments, stirring often) and spoon it into a plastic zip-top bag with a tiny corner cut off. Set cookies on wax or parchment paper and squeeze the melted chocolate from the zip-top bag over them in a zig zag design. Let them dry. Store them in an airtight container separated by leaves of parchment or wax paper for up to a week.

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