Rosemary Sea Salt Shortbread

These shortbread are so delicious and the flavors a bit unexpected for a shortbread cookie.  The savory, buttery, saltiness is perfect to serve them as an appetizer with cheese and a great glass of wine!  They are easily made ahead, so perfect, for a party.

Rosemary Sea Salt Shortbread Cookies

from Chrissy Carter

1 stick of unsalted, softened butter
1/4 cup of sugar
1/2 teaspoon of finely chopped fresh rosemary
pinch of sea salt for the dough, plus extra for sprinkling
1 cup of flour

Preheat your oven to 375 degrees.

Combine the butter, sugar, rosemary, and pinch of salt. Slowly add the flour, mixing thoroughly with each addition. Take your time combining the flour so it forms into a nice buttery dough. Form the dough into a ball and wrap loosely with plastic wrap. Shape the ball into a log and roll it with your palms until it’s relatively even in circumference. Pop the dough into the freezer for 15-20 minutes so that it hardens enough to slice into 1/4 inch rounds. Place the rounds on a sheet pan and sprinkle each cookie with a healthy amount of course sea salt (I use Maldon sea salt).

Bake for 20 minutes or until light golden brown.

I find in my oven that baking 12-15 minutes brings them to the perfect golden color, so check on them at that point so you don't end up with burned cookies. 

As summer approaches, I plan on making these cookies again to sandwich with ice cream, I think strawberry might compliment the rosemary perfectly.  Try your favorite flavor!

As Always, ENJOY!