Herbfarm Rosemary Shortbread

The cookies will keep, their flavor improving, for at least a week.

Yields:	36 cookies
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	Preparation	15 minutes
	Cooking	12 minutes
	Ready In	1 hours

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Ingredients

1 1/2	cups	butter	(3 sticks) at room temperature
2/3	cup	sugar
2	tablespoons	rosemary leaves	fresh or 2 tsp dried
2 1/4	cups	flour, unbleached all-purpose
1/2	cup	rice flour	white or brown
1/4	teaspoon	salt
2	teaspoons	sugar	for topping, optional

Directions

Line two baking sheets with parchment paper.

Cream butter in a large bowl until pale yellow and light.

Add the sugar; continue mixing until the mixture is fluffy.

If you are using fresh rosemary, mince it.

If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.

Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined.

The dough will be somewhat soft.

Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.

Roll the dough out to form a rectangle about 10 x 14 inch and 1/4 inch thick.

Cut cookies into 1 1/2 x 2 inch rectangles or any other shape you like.

Place them about 1/2 inch apart on the prepared baking sheets.

Sprinkle them with the sugar topping if desired; bake at 375 F.

in the center of the oven until they are gold at the edges, 12 to 15 minutes.

Remove the cookies from the oven and transfer them to wire racks to cool.

Pack in an airtight container.

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