This shortbread is the best kind of aromatherapy. Rosemary has a piney fragrance that reminds me of a freshly cut fir tree, and when combined with buttery shortbread dough you've got a cookie that tastes like Christmas!
In a bowl, whisk together flour, rosemary and salt. In a stand mixer, beat the butter and sugar on medium speed until well blended. Reduce speed to low and slowly add in the flour mixture. Blend until the mixture resembles coarse crumbs.
Gather dough into two balls. Roll each dough ball flat (to about 1/4-inch) between two pieces of parchment paper; refrigerate for 10 minutes.
Preheat oven to 350F.
Cut the dough with a tree-shaped cookie cutter, or other desired cookie cutter shape. Transfer cut-outs to the prepared sheets; re-roll scraps and cut as many shapes as possible.
Bake for 10-12 minutes. (Do not allow cookies to brown.) Transfer cookies to a cooling rack.
Sometimes a rosemary leaf will not cut with the cookie dough, so you'll have a piece sticking out of the side of your cut-out. Just take a pair of kitchen-dedicated scissors and snip the piece away from the edge before baking.
Keyword all purpose flour, fresh rosemary, shortbread dough