I’m so excited to have one of my favorite bakers, Meghan Rosko of Nutmeg + Honeybee, back on the blog today! She’s got a delicious and sweet recipe to show your mom how much she means to you this Mother’s Day. Don’t forget to tag us if you make these and share pics!
One of my all time favorite spring flavor combinations is Lemon + Rosemary. I decided to make some Lemon Rosemary Shortbread cookies topped with a lemon royal icing to capture the beautiful flavors and colors of spring. The rosemary creates a nice flavor boost to a regular lemon recipe, while the buttery cookie melts in your mouth.
These would be the perfect treat to make for your mom this Mother’s Day!
Lemon Rosemary Cookies
Ingredients for Shortbread Cookies:
• 1 cup (2 sticks unsalted butter softened)
• 1 cup granulated sugar
• 2 cup all-purpose flour
• 1 cup confectioners sugar
• 2 tsp minced fresh rosemary
• 2 tsp fresh lemon juice
• zest of 1/2 lemon
Ingredients and Materials for Decorating:
• 1 lb confectioners sugar
• 2 1/2 Tbsp meringue powder
• 1/4 c fresh lemon juice
• 1/2 c tap water
• 1 tsp vanilla extract
• 2 piping bags
• piping tip #3
• edible flowers (optional)
• food coloring: golden yellow and moss green
Directions for Shortbread Cookies:
Preheat your over to 350 F. Begin by mixing flour, rosemary, and lemon zest into a medium sized bowl. In standing mixer, mix together butter and sugars until the mixture is light and fluffy (on medium speed for about 2 minutes). Add lemon juice to standing mixer. Then slowly add flour (dry ingredients) to standing mixer. Mix the dough for 2 minutes.
You will want to chill the dough for 1-2 hours so the dough does not spread in the oven. Once chilled, roll out your dough so the cookies are 1/4 inch thick. You can use whatever cookie cutter you would like, but for this recipe I chose to use the classic shortbread shape: the scalloped square.
Place your cookies on a parchment paper lined cookie tray and bake your cookies for 10 minutes. If your cookies spread in the oven, you can take your cookie cutter and re-cut the cookies while they are still warm. Let these cookies cool for another 20 minutes before you begin to ice them.
For Lemon Royal Icing:
Mix together confectioners sugar, meringue powder, lemon juice, water and vanilla in standing mixer on low for 1 minute, and then high for 5 minutes. Scoop a cup of royal icing into a small bowl and begin to add yellow food coloring to the icing. You will want to make a 20-second icing. Begin to add water to the yellow icing so when you a draw a line through the icing, it will take 20 seconds for the line to disappear.
Fill a piping bag with yellow 20-second icing using piping tip #3. Begin icing your cookies. For the design, I chose to create a diagonal line and only fill in half of the cookie with yellow icing. This is strictly for design, so feel free to get creative with it!
Repeat this step for all of your cookies and let the yellow icing dry for 30-45 minutes. If you have any edible flowers, you can add them to your cookies by using royal icing as your “glue.” Once the yellow icing is dry, you will want to make a green piping icing. Piping icing is the icing straight from the mixer. Color this icing a dark green and fill in a piping bag with piping tip #3. Begin to pipe rosemary branches on your cookie.
Repeat this step for all of your cookies. Let the cookies dry for another 20 minutes, and then the cookies can be served. If you want to box up these cookies as a present, I would suggest letting them dry for another few hours so the icing sets completely.
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