Rosemary-Lemon Shortbread Sandwich Cookies

• 1 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 cups all-purpose flour
• 4 teaspoons minced fresh rosemary
• 1/4 teaspoon salt
• 1/2 cup lemon curd
• Additional confectioners' sugar

1. Cream butter and confectioners' sugar until light and fluffy. In another bowl, mix flour, rosemary and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 30 minutes.
2. Preheat oven to 350u0b0. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Using a floured 7/8-in. round cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased
3. .
4. Bake until set, 9-11 minutes. Remove from pans to wire racks to cool completely.
5. To serve, spread lemon curd on bottoms of solid cookies; top with window cookies. Dust with additional confectioners' sugar.

butter, sugar, flour, fresh rosemary, salt, lemon curd, sugar

Taken from www.tasteofhome.com/recipes/rosemary-lemon-shortbread-sandwich-cookies/ (may not work)