Pine Nut Rosemary Shortbread

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Patent and the Pantry


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2 cups all-purpose flour

1 teaspoon fine-grain sea salt

1 cup unsalted butter, at room temperature (seriously)

2/3 cup sugar

zest of one lemon

2/3 cup pine nuts, toasted and loosely chopped

2 teaspoons fresh rosemary, finely chopped

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