Lemon and Rosemary Button Shortbreads

Before the holiday I was invited to a cookie exchange hosted by one of my coworkers. Actually, I consider her more a friend than a coworker...it just so happens that we met at work is all. 

Anyway...I may have mentioned here a time or two that I am not much into baking. It's too precise for me...you have to be so careful with your measurements and if you don't do it just so then whatever you're baking won't come out right. 

I much prefer cooking...a dash of this, a splash of that and voila, something tasty! 

Cooking is much more forgiving.

Either way...my friend hosted a cookie exchange and I wanted to go. So I had to get over my aversion to baking. I ended up searching the internet (of course) and came across a recipe that had few ingredients and seemed simple and straight forward enough even for a non-baker like myself...Lemon Rosemary Button Shortbreads. 

Sounds kind of different for a cookie, right? I know...I thought so, too. But I love lemon anything and I love rosemary. I especially love them together. So I figured...why not? 

And let me tell you, they did not disappoint. Even the guys liked them...maybe even loved them!

Give them a try...they're delicious!

* * * * * *

Lemon Rosemary Button Shortbread

• 2 cups flour
• 1 cup cold unsalted butter, cubed 
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• Zest of 2 lemons, divided 
• 1 teaspoon chopped fresh rosemary
• 1 1/2 cups powdered sugar
• 2 tablespoons fresh lemon juice 
• 32 small fresh rosemary sprigs

1. Preheat oven to 325°. Put flour, butter, granulated sugar, and salt in the bowl of a stand mixer. Add the zest of 1 lemon and rosemary. Mix on low speed, then increase to medium and mix until dough is no longer crumbly and just comes together.

1. 2. Form dough into a disk and chill 30 minutes. On a lightly floured work surface, roll out dough until 1/2 in. thick. Cut dough into circles with a 1 1/2-in. cookie cutter. Reroll scraps as needed. Arrange on baking sheets 1 in. apart and chill 15 minutes.
2. 3. Bake until light golden brown, 12 to 15 minutes.
3. 4. Mix powdered sugar, lemon juice, and the remaining zest until smooth. Spoon 1/2 tsp. glaze over each cooled cookie, spreading with the back of the spoon; then press 1 rosemary sprig into center of each cookie.
4.