Rosemary Lemon Cookies

2 cups flour
1 egg
1 ½ teaspoons baking powder
1 teaspoon lemon juice
2 teaspoons lemon zest
1 ½ teaspoons vanilla
1 cup butter, softened
2 Tablespoons rosemary, finely chopped
1 cup sugar

Mix the flour, baking powder, and lemon zest together in a medium bowl.  In a large mixing bowl cream the butter until soft.  Add the sugar and mix until fluffy and then add the egg and beat until well-blended.  Add the flour mixture and mix until well-incorporated.  Add the remaining ingredients and mix to combine well.  Divide the dough in half, roll into two logs, wrap in waxed paper and chill at least two hours.  Slice the chilled dough into ¼” widths and bake in a preheated 350F oven for 10-12 minutes until lightly browned.

This dough may also be rolled when soft to a ¼” thickness and cut into shapes before baking.