rosemary shortbread

as a very new member of the Michigan herb associates, i have been thrilled to receive their quarterly herb journal.  this journal is filled with wonderful information about growing herbs in Michigan,  herbal events that are happening around the state, and recipes from other members.

in the spring and summer issue this year, i found a recipe for rosemary shortbread.  when my rosemary bush had just enough sprigs, i couldn’t resist snapping them off and bringing them into my kitchen.

here is the recipe which was simply wonderful.
1 cup butter
3 cups flour
4 teaspoons fresh rosemary, finely chopped
1 cup granulated sugar
Cream butter and sugar and then add the 2 cups of flour.  Mix and knead in the other cup of flour. Then add the rosemary.  Roll the dough to 1/4 inch thick.  I rolled into a rectangle and cut into squares.
It is important to score the squares, as after baking the squares will crumble, instead of giving nice lines.
Bake for 50 to 60 minutes at 275 degrees.  This is a much cooler oven than usually used.
Bake at this lower temperature for this longer length of time.
Break apart the squares and enjoy. 
This is a wonderful recipe, and I highly recommend this treat for something really different.

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