|1 1⁄2 cup unsalted butter|
|2⁄3 cup white sugar|
|2 tbsp fresh rosemary, chopped|
|2 3⁄4 cup all-purpose flour|
|1⁄4 tsp salt|
|sanding sugar for decoration|
- In a medium bowl, cream together butter and 2/3 cup sugar until light and fluffy. Stir in flour, salt, and rosemary until well blended. The dough will be somewhat soft. Roll dough into a log, wrap with plastic wrap, and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
- Remove dough from the refrigerator. Cut the log into 1/4 inch thick slices and place cookies 1 inch apart on prepared cookie sheets. Dip each cookie into sanding sugar.
- Bake for 8 minutes or until the cookies are just starting to turn golden at the edges. Cool on wire racks