Skip to content
Print Recipe

Mountain Roots Farm


Heidi’s Famous Lemon-Herb Shortbread Cookies



2 sticks (8 ounces) unsalted butter, softened at room temperature
1⁄2 cup granulated sugar
1⁄4 cup confectioners’ sugar
1⁄2 tsp sea salt
2 egg yolks
2 cups all-purpose flour
Zest of 2 lemons (or lime, grapefruit, orange!)
2 tbsp finely chopped herbs – I use what is fresh from the garden and in season! Some favorite flavor combinations are- Lemon + Basil, Orange + Thyme, Grapefruit + Rosemary


Massage Citrus zest into the granulated sugar. In a large bowl, cream the butter, citrus sugar, confectioners’ sugar and salt. Once fluffy and blended, add the egg yolks and mix until combined. Add the flour and gently mix until just combined (don’t overmix or the cookies will not have the right texture) Add chopped herbs and gently blend.

Once the dough is mixed, turn dough onto a clean counter top. Split dough in two to make it easier to work with. Form dough into a 1-2-inch diameter log. This will take a little time so be patient! I work the dough into the approximate finished length and diameter, and then use plastic wrap or parchment paper to roll it out, so the edges are round, smooth and cohesive. Wrap your dough logs and put in the fridge to set for at least one hour.

Preheat the oven to 350°F. When the dough is chilled and firm, use a sharp knife to cut the dough into 1⁄4 to 1⁄2-inch thick slices.

Arrange the cookie dough spaced out on a lined cookie sheet, and bake for 12 minutes, until the cookies have a slight golden hue.