Rosemary-Lemon Shortbread

Yield:	32 Servings
Categories:	Herbs, Cookies, Breads

1	c	All-purpose flour
1/2	c	10X (confectioner's) sugar
1/2	c	Butter or margarine softened
1/4	c	Cornstarch
2	tb	Finely chopped rosemary; OR
2	ts	-Dried rosemary, crumbled
1		Egg yolk
1	ts	Grated lemon rind
1/4	ts	Salt