Ingredients
1 cup butter, softened1/2 cup sugar3 tablespoons lemon juice1 teaspoon grated lemon zest1/2 teaspoon vanilla extract2 cups all-purpose flour4-1/2 teaspoons minced fresh rosemary1/4 teaspoon salt
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the lemon juice, zest and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 12-in. rolls; wrap each and 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.
