Rosemary Lemon Shortbread Cookies


As we begin to creep out of winter (slowly), and it warms up, I start craving fresh flavors. Lemon is such a bright flavor, and rosemary puts the perfect aroma in anything you bake. To top it all off, it’s Monday, and after a long day at work, my kitchen aid mixer practically sings to me when I walk in the door.


These cookies are perfect with tea, or if your like me, just to sit around and eat. Enjoy!


{Rosemary Lemon Shortbread Cookies}

2 sticks unsalted butter at room temperature
3/4 cup granulated sugar
1 tsp teaspoon coarse salt
zest of 1 medium sized lemon
1 tablespoon chopped fresh rosemary
1 teaspoon pure vanilla extract
1 large egg
2 1/2 cups sifted all-purpose flour
Mix butter and sugar until light and fluffy. Add in vanilla, rosemary, lemon zest, and salt, and mix for another 3 min. Add egg until combined. Add flour.
On a large piece of parchment paper, roll dough into a log about 1/2 inch in diameter. Place dough in freezer for 1 hour.
Preheat over to 375 degrees F. Cut log in 1/4 inch slices. Place on a baking sheet lined with parchment about 1” apart. Bake 15- 20 min. until edges appear golden in color.

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