Lemon Rosemary Shortbread




If you’re at all like me, you probably get a craving for a little something in the late afternoon, just a treat to see you through to the end of the day — and to dinner of course! I usually try to restrain myself to a cup of tea, but oh that tea tastes so much better with a sweet, nothing too rich, but just a cookie or biscuit or…lemon rosemary shortbread. Yes, earl grey tea with lemon rosemary shortbread is the perfect afternoon pick-me-up, like a little ray of sunshine in what would otherwise be a bleak February afternoon.

I got inspired to make lemon rosemary shortbread after a good friend (wink wink Maggie) sent me some Lark Fine Foods Salted Rosemary Shortbread over the holidays. It was delicious, sweet but also savory, and I got hooked, so I needed to make my own. I took a basic shortbread recipe, where the star ingredient is butter (try not to think about it), then added sea salt, chopped rosemary, lemon juice and lemon zest. The end result is the perfect teatime snack.

Lemon Rosemary Shortbread


  • 3 sticks of unsalted butter (room temperature)
  • 1 cup of sugar
  • 1 teaspoon vanilla
  • 3 cups flour
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped rosemary


  1. Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
  2. Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
  3. Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

Follow Eat Boutique’s founder Maggie here: Instagram, Twitter, Facebook, and Pinterest.

Follow Eat Boutique here: Instagram, Twitter, Facebook, Tumblr, and Pinterest.


  • Barbara Gavin

    Three sticks of butter. Hmmm, no wonder I love shortbread.
    Tell me, how many cookies does this make?

  • Jessica Merrill

    Well, the good news is I managed to spread that three sticks of butter out to about 45 cookies, so if you just eat a few and share the rest…. I used a small round cutter though.

  • I've been looking for a cookie recipe. I am going to make these for an office shower next week! Can't wait to sample. Will whole wheat flour work, or is it best to stick with the regular?

  • Hi Jen,
    Nope – whole wheat flour won't work for short-bread. Must be white flour!
    Good luck with these,

  • bbkk

    ummm… where's the Rosemary in the recipe? did I miss it?

  • Pingback: You Love Paris()

  • The rosemary is there. Promise!

  • Pingback: Valentine’s Day: Give a Handmade Food Gift Box()

  • Pingback: A head start on Halloween « White Cabana()

  • Pingback: Lemon Rosemary Shortbread (revisited)()