Lemon-Rosemary Shortbread Cookies
After many years in the kitchen, what I’ve come to love most is cooking simply, with only a handful of ingredients. My favorite recipes are the kind that grow with you, teach you something new, and have emotion and subtlety. Every so often, I am caught breathless at the discovery of a recipe that miraculously checks all the boxes: simple, rewarding, doable on a busy weeknight, elegant and, most important, incredibly delicious.
This recipe is one of those gems. It has bold, interesting flavors and fewer than five ingredients. Salt, pepper, and olive oil don’t count because they’re pantry staples in most kitchens.
From the story: Five or fewer: Throw together a quick meal from a well-stocked pantry
In a large bowl, stir together the flour, salt, lemon zest and rosemary.
In another bowl, vigorously beat the butter and sugar using a wooden spoon until creamy and lightened in color, about 3 minutes. (Alternatively, you can use a stand mixer fitted with the paddle attachment.) Add the flour mixture and mix just until combined. Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
About 15 minutes before you’re ready to bake the cookies, heat the oven to 300 degrees and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to 1/2-inch thickness. Cut into 20 rectangles (or any shape you like) and place them on the prepared baking sheet, leaving space between each one. Bake until lightly golden brown, 30 to 35 minutes, rotating halfway through for even coloring. Transfer to a wire rack and cool completely. Store the cookies in an airtight container for up to 1 week.
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