Rosemary Shortbread - Pixels + Crumbs

Enjoy this delicate combination of buttery shortbread and the aromatic essence of fresh rosemary. Pixels + Crumbs' Rosemary Shortbread cookies are a delightful treat for any occasion.

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 teaspoon salt

Instructions:

Melt the butter and mix it with the powdered sugar in a bowl until the mixture is light and fluffy

Cut the rosemary into small pieces and add them to the butter and sugar mixture

Add the all-purpose flour and salt and sift them in

Mix the dough until it holds together

Make a disc out of the dough, cover it with plastic wrap, and put it in the fridge for 30 minutes

Set the oven to 350F 175C and heat it up

On a lightly floured surface, roll out the chilled dough to the thickness you want

Use your favorite cookie cutter shapes to make the shortbread cookies

Put the cookies with the shapes cut out of them on a baking sheet that has parchment paper on it

After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down