Rosemary Shortbread Holiday Cookie

Ingredients

• 1 ½ cups unsalted butter
• 2/3 cup white sugar
• 2 tbsp freshly chopped rosemary
• 2 ¾ cups all-purpose flour
• ¼ tsp kosher salt
• 2 tsp white decorating sugar or pink Himalayan salt

Directions

• In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy
• Stir in the flour, salt, and rosemary until well blended.
• The dough will be somewhat soft. Cover and refrigerate for 1 hour
• Preheat the over to 375°. Line cookie sheet with parchment paper
• On a lightly floured surface, roll the dough out to ¼ inch thickness.
• Use your favorite holiday cookie cuter to cut out cookies. (Or simply cut into rectangles 1 ½ x 2 inches in size). Place cookies 1 inch apart on the lined cookie sheet.
• Sprinkle with decorating sugar or pink Himalayan salt
• Bake for 8 minutes or until golden at the edges.
• Let cool and enjoy