Rosemary Shortbread Cookies
3 cups all-purpose flour, sifted
1 ½ cups confectioners sugar
1 tsp sea salt, plus more for sprinkling on cookies at end of baking
2 Tablespoons finely chopped or ground rosemary, fresh or dried
1 cup olive oil
Combine all ingredients in
bowl, mix well. Put ingredients in wax or
parchment paper and form into a roll.
Chill in refrigerator for 30 minutes.
Preheat the oven to 350.
Slice to desired thickness
(about ¼”).
Bake for 18 minutes until barely
golden brown. Sprinkle with sea salt
when removed from oven.
from Sharon’s friend Carol Larson.
Original recipe had double the salt.
