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Rosemary Shortbread




Source of Recipe


Internet


List of Ingredients




2 sticks (8 ounces) unsalted butter, chilled
4 teaspoons finely chopped fresh rosemary
1/2 cup sugar
2 cups (9 ounces) all-purpose flour


Recipe



Beat the butter, rosemary and sugar together with a paddle in the bowl of a heavy-duty electric mixer until smooth but not fluffy. Add the flour all at once and mix on low speed until the flour is incorporated and begins to form a dough.

Roll the dough out on a floured board into a 12-inch-by-9-inch rectangle 1/4-inch thick. Cut into bars about 3-by-1 1/2-inches and transfer them to a cookie sheet, leaving space between them for spreading. Chill for at least 30 minutes.

Preheat the oven to 300 degrees. Bake the cookies for 22 to 25 minutes, or until a light sand color. If they brown, they will be overbaked.

Cool on the pan and store in an airtight container. Makes 24.