Herbfarm Rosemary Shortbread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 1/2 cups unsalted butter, at room temperature
• 2/3 cup sugar
• 2 tablespoons finely minced fresh rosemary (fresh preferred) or 2 teaspoons crushed dried rosemary (fresh preferred)
• 2 1/4 cups flour
• 1/2 cup rice flour (rice flour available at natural foods stores, i substitute oat flour) or 1/2 cup brown rice flour (rice flour available at natural foods stores, i substitute oat flour)
• 1/4 teaspoon salt
• 2 teaspoons sugar, for topping (optional)

Recipe

• 1 preheat the oven to 375 degrees f; line two baking sheets with parchment paper.
• 2 with an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
• 3 with the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
• 4 add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
• 5 place dough in a container (or wrap in plastic) and chill for at least 1 hour.
• 6 generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
• 7 cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - i find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
• 8 place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - i don't, they don't need it in my opinion).
• 9 bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
• 10 remove from oven and transfer cookies to wire racks to cool.
• 11 store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
• 12 note: i know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).