Meyer Lemon & Rosemary Shortbread

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Meyer Lemons are possibly the most perfect lemon variety, at least that's my opinion. I use them in everything and am always sad when the last one on my little dwarf tree is gone. Fortunately I have a friend who has a large tree and always too many lemons to use, lucky for me. So what's a person to do with too many (impossible, I say) Meyer Lemons, a handful of fresh picked rosemary and lots of butter? Shortbread. It's maybe one of my favorite cookie varieties, not too sweet, very buttery. The lemony flavor will intensify over time, so don't plan on eating them the day you bake them or you'll miss out on that. These cookies keep really well in an airtight container so ration them out.

2 cups all-purpose flour

1 ¼ teaspoons kosher salt

¾ cup confectioners sugar

1 cup unsalted butter, at room temperature

1 tablespoon Meyer lemon zest

1 teaspoon finely chopped fresh rosemary leaves

Combine flour and salt in a bowl and set aside. Using a mixer, cream the butter and sugar together. Once creamed, add the lemon zest and mix until evenly blended, do the same with the rosemary. Add the flour and salt a little at a time. When it's all combined, dump the dough into a buttered 10-inch tart pan with a removable bottom, pressing it into the pan. Putting some plastic wrap over the dough makes it easier to smooth out. Chill for at least 30 minutes. With the back of a knife, you can lightly score wedges into the chilled dough for easier cutting later, which I totally forgot to do. Bake at 300° for 1 hour.