Rosemary Shortbread Cookies

Four ingredients are all that stand between you and this brilliantly buttery building block for sweet and savory applications. We served it for dessert with a saucy spoonful of grapefruit curd, but you might top it with shredded roast beef and bleu cheese crumbles, or fresh mozzarella and a roasted tomato, or even just some colorful segments of superfresh citrus. In any interpretation, it's always delicious.

Yield: 1-2 dozen cookies , Prep time: 10 minutes , Cook time: 30 minutes



1. Preheat the oven to 325 degress. 
2. In a large bowl combine the flour, sugar, and rosemary. 
3. Cut the butter into small cubes and knead it into the dough, until it becomes the size of fine crumbs. 
4. Grease a brownie tin and press the dough into the bottom of the pan. Place in the oven and let cook 25-30 minutes, or until the dough becomes golden brown. 
5. When the cookie is cooked completely, remove from the oven and cut -- while still warm -- into the desired size you want. 
6. Let the cookies completely cool before removing from the pan. 

Tips + Tricks

**This shortbread may be made days in advance; they make a wonderful host gift. 
**Make homemade curd for yourself, or seek out small jars of lemon and lime curds at the grocery.