Rosemary Lemon Shortbread Cookies

I believe the actual feedback from the subjects of this shortbread experiment went something like this:

Question: So, what's your first reaction?
Answer: This would be better without lemon and rosemary.

I get it. Your grandmother made shortbread, mince tarts and fudge...perhaps some ungodly marshmallow concoction too. Doesn't matter what she made, this is what you know and what you look for at Christmas.  I feel much the same way. Unfortunately, I'm also a sucker for unique flavour combinations and I think there's a place for recipes like rosemary lemon shortbread.  This particular one is zesty and delicious, especially with a mug of black tea. Just be sure to have the classic version handy too. You don't want your Christmas party to get ugly. 

From: http://www.sweetpeasandsaffron.com

Makes 3 dozen cookies

Ingredients

• 1 cup unsalted butter
• 2 cups of all purpose flour
• 1/2 cup granulated sugar
• 3 T lemon juice
• 4 1/2 t minced, fresh rosemary
• 1 t lemon peel
• 1/2 t vanilla extract
• 1/4 t salt

Method

Cream together the butter and sugar. Add the lemon juice, lemon peel and vanilla extract to the butter mix, stirring well. In a separate bowl combine the flour, rosemary and salt. Add the dry ingredients to the wet in batches. 
Chill the dough for two hours or overnight. When ready to bake, let the dough warm up and roll it into tablespoon-sized balls. With a spoon, press the balls into a parchment paper-lined cookie sheet, flattening them to 1/4 inch-width disks.

Bake at 350F for 10-12 minutes or until the edges are a golden brown.