makes about 45 cookies (output depends on size of cookie cutter used)
1 cup (2 sticks) unsalted butter, softened
3/4 cup raw sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice (feel free to add a bit more if you'd like a stronger lemon flavor)
2 1/2 cups sifted unbleached all-purpose flour
1 tablespoon finely chopped fresh rosemary
3/4 teaspoon kosher salt
1 teaspoon lemon zest
coarse sanding sugar for sprinkling
1. Preheat the oven to 350 degrees.
2. Stir together the flour, rosemary, salt, and lemon zest in a small bowl. Set aside.
3. Use an electric mixer with the paddle attachment to cream together the butter and sugar until light and fluffy, about two minutes. Use a spatula to scrape down the sides of the mixing bowl as needed.
4. Stir in the egg, vanilla, and lemon juice at medium speed.
5. Turn the speed to low and add the flour mixture. Continue stirring until the dough just comes together.
6. Turn the dough out onto a lightly-floured workspace. Pat into a 6" round. Cover with plastic wrap and chill for at least 10 minutes. (Alternately, you can stop at this point, and chill the dough in the fridge for up to three days until ready to bake. Let the dough stand at room temperature for about 10 minutes to slightly soften before rolling it out.)
7. Place the chilled dough on a lightly-floured workspace. Use a rolling pin to roll the dough out into a large circle of about 1/4" thickness. Use a cookie cutter to cut the cookies into your desired shape.
8. Place the cookies on a parchment-lined baking sheet. Sprinkle each cookie with coarse sanding sugar.
9. Bake in the oven for 20-22 minutes. or until the cookies are lightly golden on the edges.
10. Place the cookies on a wire rack to cool. Once cooled, store the cookies in an airtight container at room temperature for up to three days.