Recipe: Rosemary Shortbread Cookies
1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons fresh, homegrown rosemary, minced
1/2 teaspoon sea salt
Preheat the oven to 350 degrees.
In a large bowl, cream butter and confectioners' sugar until light and fluffy.
Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4 inch slices.
Place 2 inches apart on ungreased baking sheets.
Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks.
Store in an airtight container.