Rosemary-Lemon Shortbread Cookies

Ingredients

• 260 grams all-purpose flour
• 1/4 teaspoon Salt 2 grams
• 226 grams unsalted butter room temperature
• 60 grams powdered sugar
• 2 1/2 teaspoons rosemary finely minced
• 1 teaspoon pure vanilla extract
• lemon zest 1 lemon

Instructions

1. In the bowl of your electric mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and rosemary and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill an hour (or until firm).
2. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven.
3. After one hour, turn the dough out onto a baking pan covered with parchment paper, and press it evenly into the pan forming a rectangular. Poke the dough all over with a fork.
4. Bake until the edges are golden brown and the center is golden, about 25 minutes. As soon as it's out of the oven, use a knife to cut the shortbread into 1-by-3-inch cookies. Cool in the pan for 15 minutes, then carefully remove the cookies.
5. Cool completely on a rack.
6. For the icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine and add 3/4 drops of yellow food coloring (optional).
7. Drizzle the icing over the cookies and allow to set.