Rosemary Shortbread

I'm a big fan of unusual cookies. I'm also a big fan of rosemary. So when I stumbled across this recipe a few years ago, my cookie-loving heart found its match.

These cookies are buttery and delicious, and they are neither too sweet nor too savory. They have a great crumb to them and would be perfect with a cup of coffee.

Rosemary Shortbread

2 sticks butter
3/4 cup sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups flour
1 Tbsp finely chopped fresh rosemary
pinch of salt

Cream butter and sugar together until pale and fluffy. Mix in egg and vanilla. Add in flour, rosemary and salt until combined. Halve dough and shape each half into a log about 1 1/2 inches in diameter. Wrap in parchment paper and freeze until firm, at least one hour.

Preheat oven to 375°. Cut dough into 1/4 inch thick rounds. Place rounds on parchment-lined cookie sheet, and bake until edges are golden, about 15 minutes. Do not let the cookies brown, just look for hints of color at the edges.