rosemary shortbread

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.