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Rosemary sea salt shortbread Recipe

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This recipe for Rosemary sea salt shortbread is from A Slice of Home. , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Rosemary Sea Salt Shortbread Cookies

1 stick of unsalted, softened butter
1/4 cup of sugar
1/2 teaspoon of finely chopped fresh rosemary
pinch of sea salt for the dough, plus extra for sprinkling
1 cup of flour
Preheat your oven to 375 degrees.
Directions:
Directions:
Combine the butter, sugar, rosemary, and pinch of salt. Slowly add the flour, mixing thoroughly with each addition. Take your time combining the flour so it forms into a nice buttery dough. Form the dough into a ball and wrap loosely with plastic wrap. Shape the ball into a log and roll it with your palms until it’s relatively even in circumference. Pop the dough into the freezer for 15-20 minutes so that it hardens enough to slice into 1/4 inch rounds. Place the rounds on a sheet pan and sprinkle each cookie with a healthy amount of course sea salt (I use Maldon sea salt).

Bake for 20 minutes or until light golden brown.

 

 

 

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