Lemon and Rosemary Shortbread Cookies

Step 1

Cream together the butter and sugar.

Step 2

Add the egg yolk, lemon juice and lemon zest, and stir to combine. Then add the flour, arrowroot powder, rosemary, and salt.

Step 3

Stir everything together until the dough begins to hold together. Take it out of the bowl and form it into a log shape.

Step 4

Wrap the dough log in parchment paper, twisting the ends to help hold it together.

Step 5

Put the dough in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be.

Step 6

When ready to bake the cookies, preheat the oven to 300°F (150°C). Slice the log into 1/4 inch rounds.

Step 7

Put the rounds on a parchment paper lined baking sheet, about an inch or so apart. They don’t really spread much. You can gently press some rosemary sprig ends into some of the cookies if you'd like.

Step 8

Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft.

Step 9

Let the cookies cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.