Rosemary Shortbread Cookies

Name: Rosemary Shortbread Cookies
Total time: 95
Yield: 36
Ingredients: 1.5 cups unsalted butter; 0.66666668653488 cup white sugar; 2 tablespoons chopped fresh rosemary; 2.75 cups all-purpose flour; 0.25 teaspoon salt; 2 teaspoons white sugar for decoration

Recipe by Abigail from allrecipes.com

Dessert 2 Hr. 35 Mins.

Ingredients

36 servings

•

1.5 cups unsalted butter
•

0.66666668653488 cup white sugar
•

2 tablespoons chopped fresh rosemary

•

2.75 cups all-purpose flour
•

0.25 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 1/2x2 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.