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honey jar wooden honey spoon shortbread cookies

Gluten-Free Rosemary Lemon Shortbread Cookies

Super easy and flavorful Lemon Rosemary Shortbread Cookies made with almond flour and Naturacentric’s Lemon Infused Honey. Gluten-free.
5 from 3 votes
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Course: Sweets
Cuisine: Gluten-Free, Vegetarian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 12 / 1 dozen
Author: Kristen Wood

Ingredients

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper. Set aside.
  • In a large mixing bowl combine all of the above ingredients.
  • Stir until well combined, and the dough starts to come together into a ball.
  • Using your hands, grab the dough and knead a few times in your hands until you have a smooth, uniform dough.
  • For traditional shortbread cookies, refrigerate the dough for 30 minutes, then roll the dough into a log and using a sharp, wet knife, slice the dough into 12 1/2 inch rounds. Alternatively, you can skip refrigeration and pinch off tablespoon portions of dough, roll into balls and place on your prepared cookie sheet or stamp the dough balls with cookie stamps (as shown in photos) before baking.
  • Bake cookies for 7-9 minutes or until bottoms are browning and the tops appear firm.
  • Let cookies cool before serving.
  • Enjoy!

Notes

Please refer to the TIPS section above in the post for valuable information.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 4g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 93mg | Fiber: 1g | Sugar: 2g
Have you tried this recipe?Mention @moon.and.spoon.and.yum!