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Lemon Glazed Rosemary Almond Shortbread #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. This cookie has all the bases covered. Tart, texture, savory and sweet are combined to make a sublime shortbread cookie. Use Reynolds Wrap Foil as an aid to help form the dough into a roll before chilling. Also use Reynolds Wrap Foil to line your cookie sheet, no greasing required, to give the bottom of the shortbread an extra golden brown crunch.”
READY IN:
27mins
YIELD:
20 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
  2. Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
  3. Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
  4. Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
  5. Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.

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