Rosemary-Lemon Shortbread Cookies Recipe | Valerie Bertinelli | Food Network

Ingredients

• 3 sticks (1 1/2 cups) unsalted butter, softened, plus more for the pan
• 1 cup sugar
• 1 tablespoon finely grated lemon zest
• 2 teaspoons finely chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla
• 3 1/2 cups all-purpose flour
• 1 1/2 cups confectioners' sugar
• 1 lemon, zested and juiced