These rich, buttery shortbread bars are delicious with the notes of lemon and fresh rosemary!
Keyword Lemon, rosemary, shortbread
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
2cupsall purpose flour
1tablespoonfinely chopped fresh rosemary
1cupunsalted, cold buttercut into 1 inch cubes
1tablespoonfresh lemon zest
Heat oven to 325 degrees. Using your food processor or stand mixer, pulse or mix together flour, sugar, rosemary and salt. Add butter, and lemon zest and pulse until the dough resembles bread crumbs. Pulse a few more times until the dough start to come together, but don't over process. Dough will not be smooth and may seem dry.
Press dough into an ungreased 8- or 9-inch-square baking pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Allow to cool slightly. Cut into squares, while still warm.