Salted Rosemary Shortbread Cookies
Makes approximately 24 cookies
Ingredients
- 1 cup butter, softened
- ½ cup confectioners' sugar
- 2 cups all-purpose flour
- 2 tablespoons fresh rosemary, finely minced
- ½ teaspoon sea salt (plus extra for sprinkling)
Directions
In a large bowl, cream together the butter and confectioners' sugar until light and fluffy, about 5–7 minutes.
In a separate bowl, combine the flour, rosemary, and sea salt. Gradually add the dry ingredients to the butter mixture and mix until combined.
Divide the dough into two portions and shape each into an 8-inch log. Wrap tightly and refrigerate overnight.
Preheat the oven to 350°F.
Slice the dough into ¼-inch rounds and place on ungreased baking sheets about 2 inches apart.
Bake for 11–13 minutes, or until the edges begin to turn lightly golden.
Allow the cookies to cool on the baking sheet for 1 minute before transferring to a wire rack to cool completely.
Store in an airtight container.
Serving Suggestion
Serve alongside Vanilla Bean Ice Cream with Blueberry Coulis and a chilled glass of Prosecco for a simple yet memorable summer dessert.