Decorate these 5-ingredient cookies with edible garnishes for beauty and flavor! We used fresh rosemary, lemon wedges, and edible flowers.

Lemon-Rosemary Shortbread Cookies

Preheat oven to 325 degrees. Line two baking sheets with parchment paper; set aside.

Place flour, butter, powdered sugar, lemon zest, and rosemary in a stand mixer fitted with a paddle attachment. Mix about 2 minutes or until mixture forms a soft dough.

Place dough on a floured surface and roll to 1/4-inch thickness. Using a 2-to-3-inch cookie cutter, cut out cookies. Pierce center of cookie with a fork. Press desired edible decorations into cookies until they adhere.

Bake cookies 18 to 20 minutes or until lightly browned. Cool on a wire cooling rack. Store baked cookies, covered, in the refrigerator for up to 3 days.