Lemon-Scented Rosemary Walnut Shortbread Lemon-Scented Rosemary Walnut Shortbread

Lemon-Scented Rosemary Walnut Shortbread 250 Image by: Lemon-Scented Rosemary Walnut Shortbread 250 Author: Canadian Living

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 Magazine



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

  • 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


  • Iron 2.0
  • Folate 5.0
  • Calcium 1.0
  • Vitamin A 2.0
Share X
Baking & Desserts

Lemon-Scented Rosemary Walnut Shortbread