• Prep Time: 30 mins
  • Cooking Time: 15 mins
  • Serves: 5-1/2 dozen

Rosemary Shortbread Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon sea salt

 Directions

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.
Shape into two 8-1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
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.

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