Yvonne Martin began making shortbread with her Scottish grandmother as a small child. She added lemon to this family recipe because it’s one of her favorite flavors. A friend and fellow baker inspired Martin to add the rosemary. The result? A crumbly, buttery cookie with a hint of lemon and the scent of fresh rosemary. “It’s so easy to make,” Martin says, “and a favorite of our B&B guests because it’s not your typical cookie.”

Lemon Rosemary Shortbread | Makes 4 dozen
Recipe courtesy of The White Oak Inn

INGREDIENTS
1 pound butter, at room temperature
1 cup sugar
3 1/2 cups flour
1/2 cup rice flour
2 tablespoons very finely chopped fresh rosemary (do not use dried)
Zest of 1 large lemon 
2 tablespoons sugar for garnish

DIRECTIONS 
Preheat the oven to 300 F. Beat butter with an electric mixer and with the motor running slowly drizzle sugar into the bowl. 

In another bowl, mix together flour, rice flour, rosemary and lemon zest. Gradually add to the butter mixture, stirring just until combined. Mixture may be crumbly. Turn mixture out onto an ungreased 11-by-16-inch baking pan. Knead gently and press evenly into the pan. Prick with a fork at 2-inch intervals. 

Put in oven and bake until golden brown (about 25 minutes). Remove from oven and sprinkle 2 tablespoons of sugar over top, gently shaking pan to coat evenly. While shortbread is still warm, cut into 48 pieces. Let cool in pan. 

Note: If you don’t have an 11-by-16-inch baking pan, you can use two 9-by-9-inch ones. Baking time may be slightly longer.