Rosemary Lemon Shortbread

Yield: 30 cookies

1 cup sugar

1 tbsp lemon zest

2 tsp finely chopped fresh rosemary

1 1/2 cups unsalted butter, softened

1/2 tsp kosher salt

1/2 tsp vanilla

3 1/2 cups all-purpose flour

1. Preheat the oven to 350F. Line two cookie sheets with parchment paper.

2. In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.

3. Add the butter, salt, and vanilla to the food processor with the sugar and pulse until combined.

4. Add the flour, 1 cup at a time, pulsing to combine after each addition. Continue to pulse until a dough comes together.

5. Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

6. Roll the dough 1/2-inch thick and cut into shapes. Place the cookies on prepared baking sheets (the cookies will expand slightly) and sprinkle with reserved sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

https://www.foodnetwork.ca/recipe/ina-gartens-shortbread-cookies/17446/ https://www.foodnetwork.ca/recipe/rosemary-lemon-shortbread-cookies/19731/