Lemon Rosemary Shortbread
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons lemon zest
- 1 teaspoon minced fresh rosemary
- 1 cup unsalted butter
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice.
Ingredient Facts and Health Benefits
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Learn how to make this recipe at Two Peas & Their Pod