Rosemary Apricot Shortbread Cookies
2 sticks of butter (room temperature)
3/4 c. sugar
Zest of one lemon
2 1/2 c. flour
1 Tbsp. fresh rosemary minced
1/2 tsp. salt
Cream together butter and sugar with a stand mixer paddle attachment. Add lemon zest and egg. Beat until fully combined.
Combine dry ingredients. Add to butter mixture until well combined.
Divide the dough in half and roll into two 1 1/2 inch diameter logs. Wrap in plastic wrap and chill in the freezer for at least one hour until firm.
Preheat oven to 375 degrees.
Slice the cookies until 1/4 inch slices and bake until cookies are slightly golden (15-18 min.)
Cool cookies completely. Spread with Just Jan’s Apricot spread or Just Jan’s Apricot Spread combined with a couple Tbsp. of Spiced Rum or Bourbon to 1/2 c. of spread. (combine together in a small sauce pan stir to combine and heat) cool before spreading between shortbread wafers.