Rosemary Lemon Shortbread with Rosemary Citrus Salt
Celebrate the summer solstice with this buttery, crumbly shortbread infused with fresh rosemary and lemon zest, then finished with a magical sprinkle of rosemary citrus salt. Perfect for Litha, Wheel of the Year rituals, or any sunny day you crave a simple, herbal treat.
Ingredients
- 1 cup butter, softened (2 sticks)
- 2/3 cup powdered sugar
- zest of 1 large lemon (Meyer if you have it)
- 1 tbsp fresh rosemary, finely chopped
- 1/2 tsp vanilla extract (optional)
- 2 cups all-purpose flour
- 1/4 tsp fine sea salt
- Rosemary Citrus Salt, for finishing
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream the butter and sugar together until light and fluffy.
- Add lemon zest, rosemary, and vanilla (if using) and mix until just combined.
- Add flour and salt and mix until a soft dough forms. Don't overwork.
- Shape the dough into a rectangle (about 1/2" thick) or press into a parchment lined 8x8" pan. Chill for 20-30 minutes.
- Slice or cut into bars, wedges, or use cookie cutters for festive shapes.
- Bake for 18-25 minutes, or until edges are lightly golden.
- Sprinkle generously with Rosemary Citrus Salt while the shortbread is still warm.
- Cool completely, then enjoy!
Notes
Tips, Variations, and Ritual Uses
Make Ahead: Dough can be made up to 2 days in advance or frozen for 1 month.
Shape It Your Way: Bars, rounds, or wedges or whatever fits your ritual!
Flavor Swaps: Try orange zest, or swap in fresh thyme for a twist.
Magical Touch: Bake with intention. Think about what you want to invite into your season as you work with each ingredient.
Tried this recipe?Let us know how it was!