Rosemary Shortbread Cookies

Ingredients

1 1/2 cups AP Flour

1/4 cup powdered sugar

5.5 oz salted Irish Butter

2 Tbls finely chopped fresh rosemary (about 2-3 sprigs)

Combine Flour, powdered sugar, butter and rosemary in a food processor.

Mix on low for a few minutes, until the mixture becomes crumbly and starts to come together.

To avoid over mixing the dough, dump the crumbly dough into a bowl and finish by squeezing it together with your hands.

Form the dough into a disk and roll out between two pieces of parchment or wax paper.

Roll To about 1/4" thickness and cut with 2" fluted cutter or whatever cookie cutter you have on hand.

Place on parchment lined sheet pan and sprinkle with a little bit of turbinado sugar.

Refrigerate or freeze until the cookies are firm.

Bake at 325F convection for about 18-20 minutes. The bottoms should be just barely golden brown.

Goes well with a cup of tea or on its own.

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