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Pistachio Lemon Rosemary Shortbreads

1    cup       Butter, unsalted
¾    cup      Sugar
2    tsp        Lemon Zest
1    each      Egg
¼    tsp        Baking Soda
1    Tbsp     Rosemary, fresh chopped
2 ¼    cup    Flour, All Purpose
½    tsp        Salt
1    cup        Pistachios, chopped rough
1    tsp        Vanilla Extract

As needed   Sanding sugar
1    each       Egg white

Method
1.    Cream together the butter, sugar, and lemon zest
2.    Beat in the egg
3.    Add in the dry ingredients with the chopped rosemary
4.    Add in the vanilla extract
5.    Mix all the ingredients together for approximately one minute

Remove the dough from the bowl and divide into four equal pieces. Take each individual piece and roll into a log with the diameter a little larger than a quarter. Chill the dough in the refrigerator. When the dough is thoroughly chilled remove from the refrigerator. Take the egg white and slightly beat it. Brush the egg white on the outside of the cookie logs and then roll them in the sanding sugar. If sanding sugar is not available regular sugar can be used. Slice the logs into ½ inch piece rounds. Lay the cookies on a parchment covered pan and bake in a 350* oven for approximately 12 minutes. When baked the cookies will have a slight color.

Yields about 6 dozen

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Guest Tuesday, July 22 2014