Ingredients:
250g butter, softened
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Large bunch of finely chopped rosemary
pinch of salt
Method
In a large bowl, cream butter and sugar until light and fluffy. Beat in the lemon juice, peel and vanilla. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well. Shape into two rolls; wrap each in baking paper. Freeze for 30 minutes or until firm. Cut into 5 mm slices. Place apart on ungreased baking sheets. Bake at 180° for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.
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