Lemon & Rosemary Shortbread Cookies

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 all-purpose flour
• 4-1/2 teaspoons minced fresh rosemary
• 1/4 teaspoon salt

Directions

• 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.
• 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.