Rosemary Shortbread Cookies

Line two baking sheets with parchment paper.

Combine butter, sugar, and salt in a stand mixer. Mix on low speed until just combined (about 2 minutes). Add flour and rosemary, and mix on low speed until the dough has almost pulled together (about 3 minutes). Scrape the bowl often, don’t over mix.

On a lightly floured surface, roll the dough out until it’s 1/4 inch thick. Using your cookie cutter of choice, cut out shapes and transfer to parchment-lined baking sheets. Press remaining scraps of dough together, roll and cut more cookies. If dough becomes sticky, refrigerate briefly. Once all cookies are cut, refrigerate baking sheets for at least 2o minutes.

Preheat oven to 300 degrees F. Place racks in upper and lower thirds of the oven. Bake cookies for 20 minutes, or until the edges turn golden. For even baking, swap baking sheet positions after 10 minutes. Cool on a rack.

Makes 6 dozen 1- 1/2-inch cookies. The number of cookies you make depends on the size of cookie cutter you use.

Note: decrease the amount of rosemary for a less intense flavor. Thyme fan? Why not use thyme instead!