Rosemary Shortbread Cookies

Recipe View 7 mins In a medium bowl, cream together the softened butter and 2/3 cup of sugar until light and fluffy. (Approximately 5-7 minutes).

Recipe View 3 mins Stir in the flour, salt, and finely chopped rosemary until just combined. The dough will be somewhat soft. (Approximately 2-3 minutes).

Recipe View 2 hrs Cover the dough and refrigerate for at least 1 hour, or up to 2 hours, to allow the flavors to meld and the dough to firm up.

Recipe View 0 mins Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.

Recipe View 5 mins On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use cookie cutters or a knife to cut into desired shapes, such as rectangles (approximately 1 1/2 x 2 inches).

Recipe View 2 mins Place the cookies 1 inch apart on the prepared baking sheets. Sprinkle the remaining 2 teaspoons of sugar evenly over the tops of the cookies.

Recipe View 9 mins Bake for 8-10 minutes in the preheated oven, or until the edges are lightly golden. Keep a close eye on them to prevent burning.

Recipe View 5 mins Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Store in an airtight container at room temperature. These cookies are best enjoyed 2 days after baking.