HERBFARM ROSEMARY SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
• With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
• With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
• Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
• Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
• Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
• Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
• Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
• Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
• Remove from oven and transfer cookies to wire racks to cool.
• Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
• Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).