Ingredients

• 2 cups all-purpose flour
• 1/4 tsp salt
• 1 1/2 tsps lemon zest
• 1 tsp fresh rosemary, chopped
• 1 cup room temperature unsalted shortening
• 3/4 cup powdered sugar
• 1 tsp extract vanilla
• 1 tsp fresh lemon juice

Preparation

1. In a bowl, whisk together the salt, lemon zest, and rosemary. Set aside.
2. In another bowl, beat the shortening and powdered sugar for about 3 minutes until it is smooth and creamy. Incorporate and beat the vanilla extract and lemon juice as well as rosemary.
3. Slowly add the flour mixture and mix until just combined. Form the dough into a disc shape and wrap it in plastic wrap. Place dough in the refrigerator for at least 1 hour or until firm.
4. When ready to bake, preheat the oven to 350º F.
5. Line a large baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough into a square ¼ inch thick. 
7. Cut into squares, rounds, or whatever shape you prefer using a lightly floured cookie cutter. 
8. Place the shortbread cookies on the prepared baking sheet and bake for 10-12 minutes, or until the cookies are lightly browned around the edges. 
9. Remove the cookies from the pan and let them cool completely on a wire rack.
10. Serve and enjoy.