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Recipe Book: Laura's "Blursday Baking" Shortbread Cookies

Laura Shamas, playwright and AlterLab alum, says, "During the pandemic, my husband and I have done more baking than usual, including making our first sourdough bread loaves (five months after everyone else did). At the end of the summer, I was browsing YouTube, and saw a video about how to make lemon rosemary shortbread cookies; I was considering sending homemade cookies as holiday gifts in December. So my husband and I made a batch of these in September, to test them out. We really liked them, but when December rolled around, we forgot to make them early enough. (The holidays feel so different this time.) But if you like shortbread cookies, and/or rosemary, give these a try! Happy Holidays!"

Recipe from Taste of Home


  • 1 cup butter, softened

  • 1/2 cup sugar

  • 3 tablespoons lemon juice

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 4-1/2 teaspoons minced fresh rosemary

  • 1/4 teaspoon salt


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.

2. Shape into two 12-in. rolls; wrap each in plastic. Freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

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