Lemon-Rosemary Short-bread

2 sticks unsalted butter, softened
3/4 c sugar
1 T grated lemon zest
1 T chopped fresh rosemary
1 large egg (Wild O Ranch fresh of course)
1 t vanilla
1 t salt (I used 1/2 t)
3 cups flour
Sugar sprinkles - color of the season

Mix butter and sugar in a stand mixer (or use hand mixer) at med. speed for 3min.
Add zest, rosemary, egg, vanilla, and salt; mix for 1 min.
Scrape down bowl; at low speed, add flour until just mixed.
Divide into two portions and shape into rolls wrapped in wax paper or plastic wrap; chill 1 hour.
Pre-heat oven to 350 degrees F.
Slice into 1/4 inch sections and place on parchment lined cookie sheet; top with sprinkles.
Bake approximately 12 minutes until edges are golden.
Cool on wire rack.  Makes about 5 dozen cookies.

This recipe (with slight modifications), came from One Girl Cookies cookbook as printed in People Magazine (4/9/2012; page112).

I read 3 (yes THREE) people magazines back to back last night when I couldn't sleep.  The use of rosemary and lemon in a slightly sweet cookie sounded yummy so I decided to try these on my YaYa Sisters (horse friends) at our social tonight.  I will let you know the reviews.