Lemon-Scented Rosemary Walnut Shortbread

Lemon-Scented Rosemary Walnut Shortbread 250 Author: Canadian Living Credits: Lemon-Scented Rosemary Walnut Shortbread 250

The unexpected flavour combination of lemon, rosemary and crunchy walnuts will have shortbread lovers doing a double take when they taste this cookie.

  • Portion size 36 servings
  • Credits : Canadian Living: Holiday 2012

Ingredients

  • 1/2 cup unsalted butter softened
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 teaspoons grated lemon zest
  • 1 teaspoon vanilla
  • 1 1/4 cup all-purpose flour
  • 3/4 cups walnuts ground
  • 2 teaspoons finely chopped rosemary
  • 1/4 teaspoon salt

Method

In bowl, beat together butter, brown sugar, granulated sugar and lemon zest until fluffy; beat in vanilla. Stir in flour, walnuts, rosemary and salt until combined. Knead 5 times to make smooth dough. Divide in half and shape into discs; wrap each in plastic wrap. Chill until firm but not hard, about 45 minutes.

Between waxed or parchment paper, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cookie cutters, cut out shapes. Place, about 1-1/2 inches (4 cm) apart, on parchment paper–lined baking sheets; refrigerate for 30 minutes.

Bake, 1 sheet at a time, in 325?F (160?C) oven until golden, 10 to 12 minutes. Let cool on pans on rack for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional facts Per cookie: about

  • Fibre trace
  • Sodium 16 mg
  • Sugars 3 g
  • Protein 1 g
  • Calories 72.0
  • Total fat 5 g
  • Potassium 27 mg
  • Cholesterol 6 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon-Scented Rosemary Walnut Shortbread

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