Lemon Rosemary Shortbread Cookie Coins

Lemon Rosemary Shortbread Cookie Coins 

1 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp. sea salt
1/4 tsp. baking powder
1/2 tsp. vanilla extract
1 stick butter, melted and cooled
zest of 1 large lemon + juice of 1/2
1 Tbs. fresh rosemary, chopped

 

Combine the flour, sugar, salt, and baking powder. 
Stir in vanilla, butter, lemon zest, juice, and fresh rosemary. Mix well with a spatula to form a dough.

 

Transfer to a large sheet of plastic wrap and carefully mold into a 2″ diameter log.

Chill for at least 4 hours or overnight.

 

Preheat oven to 325. 

 

Slice the chilled shortbread log into cookie coins. 

Bake on a parchment-lined baking sheet for about 15-20, until the edges begin to turn golden brown.

 

Cool before devouring.