Lemon Rosemary Shortbread (revisited)

Sometimes I’m informed of rules I had no idea existed. Like how root beer should NEVER be served over ice. It’s disrespect. And once as a kid I tried to order rice and mashed potatoes as side dishes, but my grandma said that I couldn’t get two starches! Now I eat breadsticks AND pizza. Oh man. What am I doing with my life?

But when it comes to rosemary there are no rules! It’s the perfect addition to savory and sweet alike! It’s awesome in cookies or on roasted mushrooms or potatoes or on bread. It’s got skills. And in these cookies it’s magic! Trust me.

Lemon Rosemary Shortbread (revisited)
Recipe adapted from Eat Boutique and here

Ingredients:

• 1 1/2 sticks of butter (6 oz.), room temperature
• 1/2 cup sugar
• 1/2 t vanilla
• 1 T fresh lemon juice
• 1/2 t lemon zest
• 1 1/2 cups flour
• 1/2 t sea salt
• 1 1/2 t chopped rosemary

Directions:

1. In a medium bowl, using an electric mixer cream together butter and sugar until pale and fluffy. Add vanilla, lemon juice and zest. Mix until combined.
2. In a small bowl whisk flour and salt together. Slowly add this to the butter mixture, mixing until completely incorporated. Add the rosemary and beat until evenly distributed.
3. Shape the dough into a flat disk and wrap in plastic wrap. Chill in the fridge for at least 30 minutes. Meanwhile preheat the oven to 350°F.
4. Roll out the dough on a lightly floured surface until 1/4 inch thick. Cut with a small cookie cutter and place on an ungreased cookie sheet about an inch apart. Bake for about 8-10 minutes, rotating half way through. They will be just golden around the edges. Watch them closely, since they can bake quickly at the end.

Yay! Click HERE for a printable pdf of the recipe above.

My BFF Alex is a brewer extraordinaire! He let me help make root beer*!

*I promise not to drink it over ice.