Lemon Shortbread with Fresh Rosemary Recipe
Ingredients
- 3 cups (about 15 ounces) all-purpose flour
- 1 teaspoon table salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons grated zest from 2 lemons
- 2 tablespoons chopped fresh rosemary
- 1 large egg
- 1 teaspoon vanilla extract
- Turbinado sugar (see note above), for sprinkling
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