These rosemary and lemon shortbread cookies were just made to be served at tea parties! I can’t think of anything better to pair with a nice cup of Earl Grey, or my personal favorite, champagne oolong. Sophisticated and healthy for you, this is a great little recipe to keep in your back pocket for entertaining all year round.
Lemon and Rosemary Shortbread Cookies
1 cup apple butter
1/2 cup raw sugar
3 tbsp lemon juice
1 tsp grated lemon peel
1/2 tsp vanilla
2 cups whole wheat flour
4 1/2 tsp minced fresh rosemary
1/4 tsp salt
Preheat the oven to 350 degrees. Cream apple butter and sugar in a large bowl and beat in the lemon peel and vanilla. Next, combine the flour,
rosemary and salt, gradually add to the creamed mix and mix well.
Shape into balls and wrap in freezer wrap. Freeze for 30
mins or until firm. Cut into 1/4 inch slices and place 2 inches apart on
ungreased cookie sheets. Bake for 8 to 10 mins. till edges are light brown. Let them cool and then they can be stored in airtight containers.