Vegan Lemon Rosemary Shortbread Cookies

The lemon and rosemary combination gives these shortbread cookies and incredibly unique and delicious flavor.

1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons warm water)
1 cup (2 sticks) Earth Balance or butter, slightly softened
¾ cup white sugar
2 tablespoons + 1 teaspoon fresh lemon juice
1 tablespoon lemon zest (zest from 1 large lemon)
½ teaspoon lemon extract or vanilla
2 cups white flour
½ cup whole wheat pastry flour
¾ teaspoon salt
1 tablespoon fresh rosemary minced
turbino sugar for dusting (optional)

View the full recipe at The Vegan And The Chef →