Rosemary-Orange Shortbread Cookies

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Washington Post


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1/2 cup sugar

2 1/2 tablespoons finely chopped fresh rosemary (remove the coarse stems)

Grated zest from one small orange (about 2 teaspoons)

1/8 teaspoon salt

2 1/4 cups flour, plus more if needed

8 ounces (2 sticks) unsalted butter, very cold, cut into pats

2 tablespoons Orangecello liqueur or orange juice, plus more if needed

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