Rosemary Shortbread Cookies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 66 |
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Ingredients:
1 cup butter, softened |
1/2 cup confectioners' sugar |
2 cups king arthur unbleached all-purpose flour |
2 tablespoons minced fresh rosemary |
1/2 teaspoon sea salt |
Directions:
1. 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.
2. Shape into two 8-1/4-in. rolls; wrap each in plastic wrap. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
3. 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. Yield: 5-1/2 dozen.
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