Lemon Rosemary Shortbread Cookies

In a food processor, pulse the flour, salt, and sugar together to combine. Add the butter, rosemary leaves, water, and lemon zest and pulse until a dough forms. Remove the dough to a piece of plastic wrap. Use your hands and roll it into a log. Cover the dough tightly with the plastic wrap, and refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 375 F. Slice the dough into rounds for cookies (or roll out and cut them into any shape you like) and place on a baking sheet that you’ve lined with parchment paper or silicone mat.

Bake the cookies for 12-14 minutes until just barely golden on the bottom. Remove from the pan and let them cool completely. Enjoy!