Rosemary-Lemon Shortbread Sandwich Cookies 

Ingredients: For the cookies: – 1 cup unsalted butter, softened – 1/2 cup powdered sugar – Zest of 1 lemon

– 1 tablespoon fresh rosemary, finely chopped – 2 cups all-purpose flour – 1/4 teaspoon salt

Instructions: 1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. 2. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.

1. Stir in the lemon zest and chopped rosemary until well combined. 2. Gradually add the flour and salt to the butter mixture, mixing until a dough forms.

Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out shapes (you can go with traditional rounds or get creative with shapes).

1. Place the cookies onto the prepared baking sheets and bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. 2. Allow the cookies to cool completely on a wire rack.

1. Once cooled, spread a thin layer of lemon curd onto the bottom side of half of the cookies. 2. Top each lemon-curd-coated cookie with another cookie to create sandwich cookies.

1. Optionally, dust the tops of the cookies with powdered sugar for a decorative touch. 2. Enjoy your delicious rosemary-lemon shortbread sandwich cookies with a cup of tea or coffee!