2 sticks of unsalted butter, room temperature
1 cup of confectioners sugar, sifted
1 1/2 teaspoon finely minced fresh rosemary
1 1/4 teaspoon salt
1 3/4 cups all purpose flour, sifted
1. In a bowl, beat the butter on low speed until smooth, 1-2 minutes.
2. Add the sugar, rosemary and salt and mix well. Increase the speed to medium and continue mixing until the mixture is fluffy and lighter in color. Add the flour and mix on low speed just until the dough starts to come together. Reduce the speed to low a mix for one minute more.
3. Gather the dough into a ball and place on a large piece of plastic wrap. Cover with a second piece of plastic wrap and using a rolling pin, roll into 7 by 19 inch rectangle and about 1/2 inch thick. Wrap tightly in plastic wrap and place on a baking sheet and refrigerate 3 hours or until firm.
4. Preheat the oven to 350F. Using a sharp knife, cut the dough into 1 inch and arrange on baking sheet about 1 inch apart. Bake until the cookies are golden around the edges, about 15 minutes, rotating the pan halfway through the baking time.
5. Take cookies out of oven and them cool on the baking sheet for at least 10 minutes.
Yields: 40 Cookies
