rosemary shortbread cookies

• 1/2 cup butter
• 1 1/4 to 1 1/2 cup flour
• 1/2 cup sugar
• 1 large tablespoon of chopped fresh or dried rosemary
• 1 teaspoon vanilla

Blend the butter and sugar together until smooth. Add the vanilla, and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.


Roll the mixture out on a floured board until it’s about 1/4 to 1/3 inch thick, and cut into squares or use a cookie cutter to make shapes. Place on a greased baking sheet and bake for about 10 minutes, or until the top just starts to turn a light golden brown.


Remove the cookies from the baking sheet, and let them cool on a cooling rack.