These delightful shortbread cookies combine the refreshing taste of lemon with the earthy aroma of rosemary and the crunch of almonds.
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the flour, salt, baking powder, rosemary, lemon zest, and almonds.
Ensure the rosemary is finely chopped for even distribution.
In another bowl, cream together the butter, honey, and confectioners' sugar until smooth.
Softened butter mixes more easily, creating a smoother dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Roll the dough into a log shape, wrap in plastic wrap, and chill in the refrigerator for 1 hour.
Chilling the dough makes it easier to slice and helps the cookies hold their shape.
Slice the chilled dough into 1/3-inch rounds and place them on the prepared baking sheet.
Use a sharp knife for clean slices.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on a cooling rack.
Cooling on a rack prevents the bottoms from becoming soggy.
Mix the confectioners' sugar and lemon juice to create the glaze.
Adjust the consistency of the glaze by adding more sugar or juice.
Drizzle the glaze over the cooled cookies and let it set before serving.
Use a spoon or piping bag for precise drizzling.
Nutze unsere App für das beste Erlebnis
