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
Ingredients
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
- 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
- Folate 5.0
- Calcium 1.0
- Vitamin A 2.0
