Rosemary Lemon Shortbread
Servings: 8
Ingredients
- 2 cups all-purpose flour
- 2/3 cup granulated sugar
- 1 Tbsp fresh rosemary finely chopped
- 1 lemon, zested first then juiced
- 1 tsp kosher salt
- 1 cup unsalted butter, cold cut into 1 inch chunks
Instructions
- Heat oven to 325 degrees
- in a food processor, pulse together flour, sugar, rosemary, salt and lemon zest
- Add butter and juice of lemon and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together but don't over process. Dough should not be smooth.
- Press dough into an ungreased 8 or 9-inch square baking pan or pie pan. Prick dough all over with fork.
- Bake for 35-40 minutes for 9-inch pan and 45-50 minutes for 8-inch pan. until golden brown.
- Cool in pan. Cut into squares, bars or wedges to serve.