Rosemary Shortbread Cookies
Shortbread cookies have a tight window of doneness. They can be doughy and chewy if not baked enough, or too hard and brittle when overcooked. Start checking your cookies at the lower end of the bake time. The easiest way is to carefully pick up one and check that the bottom is a pleasant golden hue.
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 2 cups all-purpose flour
- 2 tablespoons minced fresh rosemary
- 1/2 teaspoon sea salt