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Ingredients
- 1/2 cup softened unsalted butter
- 1/3 cup powedered sugar
- 1 T finely minced rosemary
- 1 cup flour
- fine sea salt
Preparation
Step 1
325 for about 20 mins. or just barely begins to brown on edges.
Cream butter till light & fluffy, add sugar and rosemary. Gradually add flour. Knead the dough on un-floured board until smooth. Roll dough into cylinder 1 1/2" diameter. Wrap in parchment and refrigerate several hours.
Dip knife in hot water, dry off, and slice into rounds about 1/4" thick. Arrange on parchment lined sheet, sprinkle with sea salt. Bake transfer to cooling rack.