Rosemary Shortbread

Ingredients

• •1 cup unsalted butter, softened
• •1/2 cup granulated sugar
• •2 tablespoons fresh rosemary, finely chopped
• •1 teaspoon lemon zest
• •2 cups all-purpose flour
• •1/4 teaspoon salt
• •1 tablespoon coarse sugar for topping

Directions

1. 1Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. 2Cream together softened butter, sugar, rosemary, and lemon zest until light and fluffy, about 2 minutes.
3. 3In a separate bowl, whisk together flour and salt, then fold into the butter mixture until just combined.
4. 4Roll dough between two pieces of parchment paper to 1/4-inch thickness and cut into desired shapes.
5. 5Transfer cookies to prepared baking sheet, sprinkle with coarse sugar, and bake for 12-15 minutes until edges are light golden.
6. 6Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.