Rosemary Shortbread Cookies

My poor friend was tackling some garden work when her garden tackled her and she broke her arm.  I hate it when that happens.  The least i could do was send her some food.  I packed up a tian, some of the rolls and pickles I posted recently and I made her these cookies.  It was like the proverbial treat after the dentist visit.

 These cookies are so easy to make and so very tasty.  I saved some for my husband and they were gone in a flash.

 The recipe:

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

Directions

• 
  
• Prep 15 min
• Cook 8 min
• Ready 23 min

1. 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.
2. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
3. 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.
4. Bake for 8 minutes or until the cookies are just starting to turn golden at the edges. Cool on wire racks

 They make your house smell wonderful!

 I doubled the recipe.

These are buttery, crisp and very delicate.  There's nothing like a good shortbread.