Rosemary Shortbread

Grind rosemary into powder. (Mortar and pestle work great.) Beat together butter and sugar until fluffy. Stir in rosemary and start adding flour a half cup at a time, mixing until incorporated. The dough will get crumbly after the last half cup: keep stirring until it holds together in pea-size crumbs or larger. If necessary, add another tablespoon of butter.

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 35 minutes at 300° F until lightly browned. Allow to cool before re-slicing and serving.