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Ingredients
- 1 1/2 cups butter (3 sticks) at room temperature
- 23 cup sugar
- 2 tablespoons rosemary leaves fresh or 2 tsp dried
- 2 1/4 cups flour, unbleached all-purpose
- 1/2 cup rice flour white or brown
- 1/4 teaspoon salt
- 2 teaspoons sugar for topping, optional
Method
- Line two baking sheets with parchment paper.
- Cream butter in a large bowl until pale yellow and light.
- Add the sugar; continue mixing until the mixture is fluffy.
- If you are using fresh rosemary, mince it.
- If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder.
- Add both flours, the salt and the rosemary to the butter mixture; mix until thoroughly combined.
- The dough will be somewhat soft.
- Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll.
- Roll the dough out to form a rectangle about 10 x 14 inch and 1/4 inch thick.
- Cut cookies into 1 1/2 x 2 inch rectangles or any other shape you like.
- Place them about 1/2 inch apart on the prepared baking sheets.
- Sprinkle them with the sugar topping if desired; bake at 375F (190C).
- in the center of the oven until they are gold at the edges, 12 to 15 minutes.
- Remove the cookies from the oven and transfer them to wire racks to cool.
- Pack in an airtight container.
