Greek Lemon Shortbread Recipe: Authentic & Easy to Make

INGREDIENTS

2‑1/2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) butter, softened 1‑1/4 cups sugar, divided 2 egg yolks 4 teaspoons grated lemon peel, divided 1/2 teaspoon dried rosemary, crushed

PREPARATION:

1. Preheat oven to 375°F. Combine flour, baking soda and salt in small bowl.
2. Beat butter and 1 cup sugar in large bowl with electric mixer at medium speed until light and fluffy. Beat in egg yolks, 3 teaspoons lemon peel and rosemary. Gradually add flour mixture. Beat at low speed until well blended.
3. Combine remaining 1/4 cup sugar and 1 teaspoon lemon peel in shallow bowl. Shape tablespoonfuls of dough into 1-inch balls; roll in sugar mixture to coat. Place balls 2 inches apart on ungreased cookie sheets. Press balls to 1/4-inch thickness using flat bottom of drinking glass.
4. Bake 10 to 12 minutes or until edges are golden brown. Remove cookies to wire racks; cool completely.
5. Store tightly covered at room temperature or freeze up to 3 months.

This recipe appears in: European