Rose-Infused Lemon Shortbread Cookies
Tender shortbread cookies with delicate rose water and bright lemon zest, ideal for afternoon tea or holiday gatherings. This recipe, ready in about 35 minutes, layers unsalted butter, granulated sugar, and fresh lemon zest into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon zest
- 1/2 teaspoon pure rose water
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
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Equipment for this recipe
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Instructions
- Step 1: Preheat oven to 325°F (163°C). In a large bowl, beat 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy, about 2 minutes.
- Step 2: Add 1 tablespoon fresh lemon zest and 1/2 teaspoon pure rose water, mixing until combined. Gradually add 1 1/4 cups all-purpose flour and 1/4 teaspoon salt, mixing until a cohesive dough forms.
- Step 3: Press dough evenly into a lined 8x8-inch baking pan. Bake for 20-25 minutes until golden at the edges. Cool completely before cutting into 12 squares.
