Rosemary Brown Sugar Shortbread with Lemon Icing

I've never thought of rosemary as a festive herb. Then I began seeing it all over my Instagram feed. You know what I’m talking about. Champagne glasses in the air with cranberries and rosemary in them? Every time I see them I think: well isn’t that festive. Even my mom has gotten on board with rosemary. We’ve got a set of beautiful rosemary trees covered in mini ornaments in our living room!

I was invited to a blogger brunch last Saturday at Ashlee’s apartment and since we were meeting up so early in the day, I knew some savory rosemary shortbread was in order!

I tend bake a lot with basil so it was a nice change to throw rosemary into the rotation. On the one hand, the two herbs are quite different. For example, basil is a softer leaf so I made much more of an effort to get the rosemary as small as possible before throwing it into my batter. As much as I love the flavor, I find the coarse texture to be abrasive when the pieces in the soft shortbread are too large. As much as basil and rosemary are different though, they have some similarities, such how well they both go with lemon!

Since I’m sure you are wondering, the shortbread was a hit. It was the perfect bite-sized snack to nibble on while a stylish from Veluxe worked her magic on my hair in all of 10 minutes to make me photo-ready. I’m not sure I’ll ever be able to go back to brunch with friends that doesn’t involve some kind of pampering!

Shortbread Ingredients

  • 2 sticks of butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 1 tablespoon of finely chopped fresh rosemary
  • 1 ¾  Cups of flour

Icing Ingredients

  • 3 tablespoons of butter
  • 1 tablespoon of lemon juice
  • 1-2 teaspoon of lemon zest
  • 1 cup of icing sugar

Recipe

  • Preheat the oven to 350 degrees. Prepare a mini muffin tin by spraying with non-stick spray.
  • Beat butters, sugars and rosemary together in the bowl of a stand mixer. Reduce the speed to low and slowly mix in the flour. Once fully combined, fill each cup of the mini muffin tin about ¾ of the way full with dough. Bake for about 15 minutes, or until a toothpick inserted comes out clean. Remove from oven when done and let cool completely before pulling out of mold.
  • While mini shortbread bites cool, prepare the icing. In a saucepan over low/medium heat, add butter, lemon juice, lemon zest and icing sugar. Stir constantly until mixture comes together and is to the desired thickness. Let cool for a few minutes before icing.