Saturday, July 14, 2012

lemon rosemary shortbread.


I rarely stray from any cookies that don't have loads of chocolate, but I stumbled across these little guys on Pinterest and was too intrigued. They really are a perfect summer cookie - lemony fresh with a little bite from the Rosemary. Nom nom. 

Heat that oven to 375 degrees, and here's what you'll need: 

2 sticks butter, room temperature
¾ cup sugar           
1 egg           
1 teaspoon vanilla           
1 tablespoon chopped rosemary           
2 teaspoons lemon zest           
2 ¼ cups all purpose flour           
½ teaspoon salt

{Mix ingredients together, adding the flour last. It helps to chill the dough in the fridge for about an hour to make it easier to work with.}

{Then roll it out on a floured surface and cut out small circles (I'm classy and used a shot glass for the right size. Bake for around 12 minutes, just enough before they turn brown. Enjoy!} 

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