Lemon & Rosemary Shortbread Cookies |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 96 |
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Lemon and rosemary make these luscious treats a sweet surprise for a few friends. âMalorie Harris, Wildomar, California Ingredients:
1 cup butter, softened |
1/2 cup sugar |
3 tablespoons lemon juice |
1 teaspoon grated lemon peel |
1/2 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
4-1/2 teaspoons minced fresh rosemary |
1/4 teaspoon salt |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
2. Shape into two 12-in. rolls; wrap each in plastic wrap. 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. Yield: 8 dozen.
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