Lemon-Rosemary shortbread with pine nuts

• 2 cups unbleached all purpose flour
• scant teaspoon kosher or sea salt
• 1 cup unsalted butter , at room temperature
• 2/3 cup sugar
• zest of one lemon
• 2/3 cup pine nuts, lightly toasted, loosely chopped
• 1-1/4 teaspoon fresh rosemary, finely chopped

mix four and salt

whip butter till fluffly, add lemon, rosemary and pinenuts, whip well

add four mixture-only mix till it gets crumbly...

bring to a ball with spoon or on lightly floured counter

kneed once or twice, make ball, flatten to disk

refrigerate for hour or so

roll out 1/2 inch or so thin and cut any way you like

cook 10ish min in 350 degree preheated oven

( NEXT time I will use less sugar and lemon, a little more salt and rosemary)