Rosemary Lemon Shortbread

Recipe from Veggie Co-op member Verify Furlong.

1 3/4 cups all purpose flour
1/4 tsp salt
1 cup butter
3/4 cup sugar
1 tablespoon chopped rosemary
1 tsp vanilla
1 tsp lemon juice
Lemon zest

Cream butter and sugar. Mix all other ingredients together and then add gradually to butter/sugar mix. Form dough into a roll, wrap in saran wrap and refrigerate 1 hour. Slice into desired thickness place on greased cookie sheet and bake for approx 10 minutes at 375 or until starting to brown.