LEMON ROSEMARY SHORTBREAD COOKIES
Steps:
- Stir together the flour, salt, lemon zest, and finely chopped rosemary.
- Beat together the butter and sugar.
- Combine butter and flour mixtures.
- Gather dough together and form into a log.
- Wrap dough log in plastic wrap and refrigerate 1 hour.
- Remove dough from wrap and slice 1/4 inch thick disks
- Place on cookie sheet and bake at 350 degrees until lightly browned around edges.
- Mix icing ingredients together forming a thick paste (about the consistency of runny glue)
- Spoon icing onto cooled cookie and spread to the edge with the back of the spoon.
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