Yield: 1 dozen cookies
Prep Time: 30 min
Cook Time: 16 min
Rosemary Shortbread Cookies
1/2 cup (1 stick) butter, softened
1/3 cup sifted powdered sugar
1 1/2 cups all-purpose flour
2 tablespoons chopped fresh rosemary
1. Preheat oven to 325°F.
2. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Gradually add flour to butter mixture, beating at low speed until blended. Gently stir in rosemary.
3. Use your hands to mold dough into a ball. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 2-inch cookie cutter; place cutouts on lightly greased baking sheets (or parchment-lined).
4. Bake for 16 to 18 minutes or until edges are lightly browned. Remove cookies to wire racks to cool completely.
*These are great with a cup of tea, or atop a scoop of sherbet.
Source: RecipeGirl.com (via Southern Living- Incredible Cookies)
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