Rosemary Shortbread
Ingredients:
| 1 | cup butter, cubed, room temperature |
| ½ | cup plus 1 tablespoon sugar |
| 2½ | cups all-purpose flour |
| ½ | teaspoon dried rosemary |
Pre-heat oven to 350° F.
Grind rosemary into powder. (Mortar and pestle work great.) In a food processor, spin the sugar for a bit to make it fine. Add the flour, butter, and rosemary. Pulse until everything holds together in pea-size crumbles.
Empty dough into a 9×9‑inch square cake pan. Press the mixture into the pan until flat and smooth. Prick the top decoratively with a fork, and then cut the dough into 16 squares. Bake for 25 to 30 minutes at 350° F until lightly browned. Allow to cool before re-slicing and serving.