Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5-1/2 dozen.
Ingredients: 1 cup butter, softened; 1/2 cup confectioners' sugar; 2 cups all-purpose flour; 2 tablespoons minced fresh rosemary; 1/2 teaspoon sea salt

With the perfect hint of rosemary and a classic buttery texture, these delicate cookies look and taste elegant. The fact that they’re very easy to prepare can be our little secret.

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt

Directions

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-in. slices. Place 2 in. 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.