Lemon Rosemary ShortbreadIngredients:
3 sticks of unsalted butter (room temperature)
1 cup of sugar
1 teaspoon vanilla
3 cups flour
1 teaspoon sea salt
2 tablespoons lemon juice
1 teaspoon lemon zest
1 tablespoon chopped rosemary
- Mix together butter and sugar until combined. Add vanilla, lemon juice and zest.
- Mix flour and salt together, then add to the butter and sugar. Add the rosemary. Mix together and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough one-half inch thick and cut cookies. Place on an ungreased baking sheet and cook for 10 to 12 minutes at 350 degrees, until just brown around the edges. Watch them closely, since they can crisp up quickly at the end.