Rosemary is great with meat and vegetables: but this time we propose to marry herbs and biscuits... why not?

 

ROSEMARY SHORTBREAD COOKIES

Ingredients:

2 cups of all purpose flour

1 cup of butter, softened

2 cups of white sugar

1 tablespoon of finely chopped fresh rosemary

a bit of salt

2 teaspoons of powder sugar for decoration

Preparation:

In a bowl, cream together butter and sugar, until light and very fluffy. Then gradually stir in flour, salt and rosemary, and mix well. The dough will be somewhat soft. At this point cover and place in the fridge to harden for 1 hour. Preheat the oven to 350 F degrees (180° C), and meanwhile line cookie sheets with parchment paper. Turn the dough on a lightly floured surface, and kindly roll it out to 1/4 inch thickness. Cut into pieces, in the shape you prefer, and place cookies on the lined cookie sheets. Bake for 8/10 minutes in the preheated oven, or until golden brown at the edges. Sprinkle the powder sugar over the tops, it makes a beautiful presentation. Cool before serving; you can store them in an airtight container at room temperature: the flavor improves with age, you can keep them till about a week.