1 1/2 cups of butter, softened
2/3 cup powdered sugar
3 cups flour
Pinch of salt
Cream butter, then add powdered sugar. Working in batches, mix in one cup of flour at a time, as well as a pinch of salt.
Press into a parchment-lined half baking sheet (18x13 inches). Prick with a fork.
Bake at 350* for 20 minutes, or until edges are browned and center is golden.
Pour lemon filling into hot crust.
3 cups sugar
4 Tablespoons flour
1 teaspoon baking powder
Zest of 3 lemons
3/4 cup fresh lemon juice, about 4 to 5 lemons
1/4 cup powdered sugar
2-3 sprigs of rosemary
Mix one cup of sugar at a time with eggs. Add in flour and baking powder.
Stir in lemon zest and juice.
Pour into hot crust, and bake at 350* for 20 minutes.
To dry rosemary: Wrap sprigs in a paper towel, then microwave for 2 minutes. If leaves are not crisp, microwave them for 30 second intervals until done.
Let cool for 15 minutes, then sift powdered sugar and dried rosemary over the top. Cool completely, then cut.
Keep them in an air-tight container for 3-5 days.
To freeze: Do not sift powdered sugar over the top. Cut the cooled bars, and wrap each one in wax paper. Freeze, then put them in a freezer bag. They will last for about two months.