Rosemary-Lemon Shortbread Sandwich Cookies

Name: Rosemary-Lemon Shortbread Sandwich Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: about 2 dozen.
Ingredients: 1 cup butter, softened; 3/4 cup confectioners' sugar; 2 cups all-purpose flour; 4 teaspoons minced fresh rosemary; 1/4 teaspoon salt; 1/2 cup lemon curd; Additional confectioners' sugar

These beautiful shortbread sandwich cookies are always a welcome addition to our annual ladies holiday tea luncheon. The distinctive rosemary flavor, paired so well with the tangy lemon curd, has made them a favorite in our group for years! —Jamie Jones, Madison, Georgia

Ingredients

1 cup butter, softened
3/4 cup confectioners' sugar
2 cups all-purpose flour
4 teaspoons minced fresh rosemary
1/4 teaspoon salt
1/2 cup lemon curd
Additional confectioners' sugar

Directions

Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets.
Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. Dust with additional confectioners' sugar.

Originally published as Rosemary Shortbread Lemon Sandwiches in Holiday & Celebrations Cookbook 2017