Rosemary Shortbread Cookies

Recipe by: Regina Zona

“These are ridiculously delicious. A Victorian recipe that is not overly sweet but incredibly addicting.”

Ingredients:

  • 1 ½ cups unsalted butter
  • ⅔ cup white sugar
  • 2 tablespoons chopped fresh rosemary
  • 2 ¾ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 teaspoons white sugar for decoration

Instructions:

  • In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
  • On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2×2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
  • Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.