Lemon Rosemary Shortbread Cookies

I have been on a lemon kick lately! I think the baby is liking all the citrus because I can’t get enough! I made these as a light-refreshing flavor to all the heavy indulgences that we tend to encounter over the holidays! I was a little concerned about the flavor pairing, because I had never tried it in cookie form, but oh boy was I glad I did! These lemon and rosemary shortbread cookies are absolutely delicious. I hope you enjoy this easy recipe!

Ingredients

2 1/2 cups of all purpose flour

1 cup of cold unsalted butter cut into cubes

1 tsp almond extract

3/4 cup of sugar

zest of two organic lemons

1 large tbsp of minced fresh organic rosemary

Directions

Preheat the oven to 325 degrees. Combine the butter, lemon zest, almond extract, rosemary, and half of the sugar in your standing mixer. Then add in the flour and the rest of the sugar and mix until you get a crumbly dough.

Transfer the dough onto a piece of parchment paper, and mold into a log. Wrap the dough in the parchment paper tightly, and place in the refrigerator for 2-3 hours.

Cut the cookie dough into slices about a 1/2 inch think.

Place the cookies on a baking sheet lined with parchment paper, and place in the oven for 10-12 minutes, or until the edges are golden brown, then immediately remove.

Let the cookies cool completely before removing then from the tray.

Once cooled, your cookies are ready to enjoy!!