These lemon-rosemary squares have a delicious buttery cookie crust. The powdered sugar and sprigs of rosemary as garnish make for a gorgeous display.
1 Cup Unsalted butter (room temperature)
2 Cups Flour
½ Cup Powdered sugar
1 Teaspoon Vanilla
1 Cup Granulated sugar
1 Cup Packed light brown sugar
⅓ Cup Fresh lemon juice
1 Teaspoon Lemon zest
1 Teaspoon Fresh rosemary (chopped very fine)
1 Teaspoon Vanilla extract
¼ Cup Flour
½ Teaspoon Baking power
¼ Teaspoon Salt
Powdered sugar for dusting and a few rosemary sprigs for garnish
Preheat oven to 350ºF. Grease 9x13 glass baking dish (I simply spray bottom and sides with Pam).
In mixer with paddle attachment, combine flour and butter, add powdered sugar and vanilla. Spread this dough on the bottom of the greased baking dish. Bake for approximately 20 minutes, until lightly golden brown. Set aside to cool before topping with filling.
Whisk together the eggs and sugars until fully. Add the lemon juice, lemon zest, rosemary, and vanilla. Whisk to combine. Add flour, baking powder, and salt and whisk until just combined.
Pour filling over the cooled crust and bake at 350ºF for 30 minutes. Cool and sprinkle with powdered sugar. Garnish with sprigs of rosemary, if desired.