ROSEMARY SHORTBREAD COOKIES

I don't like sweets, but I do like these cookies!

Serves: a dozen cookies
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: v v 

Ingredients

8 Tablespoons Butter (1 stick of butter)
½ Tablespoons fresh Rosemary, finely chopped (1 ½ teaspoons)
¼ Cup superfine sugar
1 ¼ cups all-purpose flour
Sugar

Method

Cream butter and sugar until smooth. Work in the flour and rosemary to make soft dough; shape into a ball. Roll out on a floured surface until ¼ inch thick, cut into rounds with a 2” fluted cutter. Bake on a greased baking sheet in a 325° oven for 15 to 20 minutes or until the shortbread changes color. Cool on a wire rack and sprinkle with sugar. Makes about 12 cookies.

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