To begin making the Lemon And Rosemary Shortbread Cookies Recipe, mix the flour, rosemary and lemon rind together and keep it aside.

Cream the butter and sugar till smooth and fluffy with an Electric hand mixer for nearly 2 minutes.

Add the lemon juice and vanilla extract, and mix again till incorporated.

Slowly add in the flour mixture and mix until just combined.

Use your hands to make a dough without applying much pressure.

Form the dough into a disk shape and cover with a cling film. Chill for at least an hour.

When ready to bake, preheat the Oven to 170 degrees Celsius and line a baking sheet with a parchment paper.

On a lightly floured surface, roll out the dough to 1/4 inch thick sheet.

Cut with a Cookie cutter of your choice.

Place the Shortbread Cookies on the baking sheet and bake for 12-15 minutes or till they are light brown on the edges.

Remove Lemon And Rosemary Shortbread Cookies from the sheet and cool on a wire rack.

Serve Lemon And Rosemary Shortbread Cookies Recipe along with Blueberry and Lemon Iced Tea for tea time.