This shortbread cookie is wonderful as a mid-afternoon pick-me-up served with tea or coffee. Double the batch so you’ll have some on-hand for when unexpected guests appear.
1 stick of unsalted butter ¼ cup superfine sugar 2 teaspoons dried rosemary (1 teaspoon fresh) 1 ¼ cups all-purpose flour
Preheat oven to 523°F. Grease a baking sheet. Cream together butter and sugar in a medium bowl. Using a fork, mix in the flour and rosemary to make soft dough. Shape dough into a ball and place on a floured surface. Roll out dough until ¼ inch thick and cut into rounds or other shape. Bake on prepared baking sheet until lightly golden, about 15-20 minutes. Remove from baking sheet and let cookies cool a wire rack. Sprinkle with colored sugar, if you wish. Makes one dozen.
Discover more information about Herbal Holidays in the archived edition of our December 2018 email.
