Heidesand: German Shortbread Cookies with Rosemary

1. Pull the rosemary leaves from the stem and chop medium-fine.
2. Beat the butter, sugar and salt until light and fluffy, about 4 minutes.
3. Add the vanilla extract, bourbon, and egg and mix until well incorporated, scraping down the sides of the bowl frequently.
4. Add the rosemary and mix until incorporated.
5. Add the four 1/2 cup at a time until you have a stiff, but smooth dough.
6. Form the dough into a ball, slightly flatten, wrap in plastic and put in the freezer for 15-30 minutes.
7. Meanwhile, mix the other 1/2 cup sugar with the lemon zest. Whisk together until the mixture resembles yellowish sand.
8. Once the dough is chilled, remove it from the freezer and divide in half.
9. Form each half of the dough into a log about 16 inches long, about 1 1/2 inches in diameter.
10. Place half of the lemon sugar onto your work surface and carefully roll the first dough log in it, pressing lightly to be sure the lemon sugar adheres. Be sure all sides are coated.
11. Repeat with the other dough log, then wrap both in plastic and place in the freezer for at least 30 minutes, but really, for as long as you want. If the dough freezes, let it thaw in the fridge until it’s firm but not frozen.
12. Preheat the oven to 400F.
13. Slice the dough into rounds about 1/2″ thick. (You can make them thinner if you want, but keep a close eye while baking.) Place the dough slices on a prepared baking sheet (parchment or sil-pat).
14. Bake at 400F for about 15 minutes, but check for doneness starting around 10 minutes. The cookies are done when the edges are golden brown.
15. Let them cool on the baking sheet, then enjoy with a cup of tea!