Rosemary-Lemon Shortbread Sandwich Cookies
Rosemary-Lemon Shortbread Sandwich Cookies are delightful treats that combine buttery shortbread, zesty lemon, and fragrant rosemary to create a symphony of tastes that will excite your taste buds. The delicate, crumbly texture of the shortbread is enhanced by the creamy, tangy filling made with lemon curd.
Ingredients
- 1 cup butter softened
- 3/4 cup confectioners' sugar
- 2 cups all-purpose flour
- 4 tsp fresh rosemary minced
- 1/4 tsp salt
- 1/2 cup lemon curd
- Optional: Additional fresh rosemary and confectioners' sugar
Instructions
- In a large bowl, cream the butter and confectioners' sugar together until light and fluffy, about 3-4 minutes. In another bowl, whisk together the flour, chopped rosemary, and salt. Gradually add the flour mixture to the creamed butter mixture, beating until well combined.
- Divide the dough in half and shape each half into a disk. Wrap the disks in plastic wrap and refrigerate for about 30 minutes or until the dough is firm enough to roll.
- Preheat the oven to 350°F. On a lightly floured surface, roll out each disk of dough to a thickness of 1/4 inch (6 mm).
- Using a floured 2-inch (5 cm) round cookie cutter, cut out the cookies. Using a floured 7/8-inch (2.2 cm) round cookie cutter, cut out the centers of half of the cookies to create a window effect.
- Place the solid and window cookies on ungreased baking sheets, leaving about 1 inch (2.5 cm) of space between each cookie. Bake the cookies for 9-11 minutes or until they are set.
- Remove the cookies from the baking sheets and allow them to cool completely on wire racks.
- To assemble the cookies, spread a generous amount of lemon curd on the bottoms of the solid cookies, then place the window cookies on top. If desired, garnish the cookies with additional fresh rosemary and a dusting of confectioners' sugar before serving.
Nutrition
Calories: 144kcalCarbohydrates: 16gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 91mgSugar: 8g
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