Pine Nut Rosemary Shortbread

YIELD: ~3 dozen small cookies

2 cups unbleached all-purpose flour
light pinch of fine-grain sea salt
1 cup unsalted butter, at room emperature
⅔ cup sugar zest of one lemon
⅔ cup pine nuts, toasted and loosely chopped
1¼ teaspoons fresh rosemary, finely chopped

1. Combine flour and salt in a small bowl and whisk to combine.

2. In a separate large bowl or stand mixer, cream the butter until light and fluff

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