Lemon Glazed Rosemary Almond Shortbread #RSC
photo by rosarita11_4094628
- Ready In:
- 27mins
- Ingredients:
- 11
- Yields:
-
20 cookies
ingredients
- 473.18 ml flour
- 3.69 ml salt
- 2.46 ml baking powder
- 14.79 ml chopped fresh rosemary
- 118.29 ml finely chopped almonds
- 14.79 ml lemon zest
- 177.44 ml unsalted butter, softened
- 29.58 ml honey
- 236.59 ml confectioners' sugar, divided
- 22.18 ml lemon juice
- Reynolds Wrap Foil
directions
- Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
- Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
- Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
- Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
- Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.
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