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| Rosemary Shortbread Cookies |
In the past, when cooking with the pungent herb rosemary, I've used it for savory dishes such as poulet provençale, grilled kabobs, marinades and such. But with Christmas around the corner, and miniature rosemary trees available through my job at Ellis Home and Garden, I couldn't resist branching out to more intriguing and unusual uses for rosemary. The rosemary in this recipe adds a delicate and unexpected flavor to an ordinary butter cookie. Wow your Christmas guests with the piney scent of rosemary in your home, a tiny trimmed tree on your table and these delectable cookie for treats. You'll receive rave reviews!
1 1/2 cups softened unsalted butter
2/3 cup white sugar
2 T chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 t white sugar or sprinkles for decoration
In a medium bowl cream together butter and 2/3 cup of sugar until light and fluffy. Stir in the flour, salt and rosemary until well blended. The dough will be slightly soft. Cover and refrigerate for 1 hour. Preheat the oven to 375 degrees. Line cookie sheeets with parchment paper. On a lightly floured surface, roll dough to 1/4 inch thickness. Cut into rectangles. 2x2 inches in size. Place cookies 1 inch apart on lined cookie sheets. Sprinkle the remaining sugar or sprinkles over the tops. Bake for 8 minutes or until slightly browned. Cool on wire racks and store in airtight container. 
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| Cut in Squares |
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| Festive and Delicious! |
