Ingredients
- 3 cups (about 15 ounces) all-purpose flour
- 1 teaspoon table salt
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 tablespoons grated zest from 2 lemons
- 2 tablespoons chopped fresh rosemary
- 1 large egg
- 1 teaspoon vanilla extract
- Turbinado sugar, for sprinkling
Directions
Whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Add the lemon zest and rosemary, and mix for 30 seconds. Add the egg and vanilla, and mix for1 minute. Reduce the mixer speed to low and gradually add the flour mixture. Mix until the dough just comes together. Do not overmix.
