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 ¼-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.