Name: Lemon & Rosemary Shortbread Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 8 dozen
Ingredients: 1 cup butter, softened; 1/2 cup sugar; 3 tablespoons lemon juice; 1 teaspoon grated lemon zest; 1/2 teaspoon vanilla extract; 2 cups all-purpose flour; 4-1/2 teaspoons minced fresh rosemary; 1/4 teaspoon salt

Lemon and rosemary make these luscious treats a sweet surprise for a few friends. —Malorie Harris, Wildomar, California

Lemon & Rosemary Shortbread Cookies

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Yield:8 dozen

Prep:25 min

Cook:10 min

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Ingredients

1 cup butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
4-1/2 teaspoons minced fresh rosemary
1/4 teaspoon salt

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Directions

In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.

Shape into two 12-in. rolls; wrap each and freeze for 30 minutes or until firm. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.