Rosemary Shortbread Cookies

By LisaMK

Wonderful savory cookies for the holidays! Great to give away or enjoy with your family. This recipe is from Family Circle, December 2012.
Note: Use cookie cutters that are open and can be pushed out of shape. Solid cookie cutters do not work as well.

Ingredients

• 2 1/2 cups all purpose flour
• 2 tbs chopped fresh rosemary
• 3/4 tsp salt
• 1 cup confectioners' sugar

Preparation

Step 1

1. In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in flour mixture; blend until mixture resembles coarse crumbs. Gather dough into two balls, wrap both tightly in plastic wrap and refrigerate for 30 minutes.
2. Heat oven to 350 degrees. Remove one dough ball and roll out to 1/4 inch thickness on parchment paper. Punch out cookies using any holiday shaped cookie cutters. Transfer cutouts to a cookie sheet about 2 inches apart; refrigerate for 15 minutes. Repeat with second dough ball. Bake at 350 degrees for 10 to 12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.