Rosemary Shortbread

I love shortbread cookies. They're easy to make and go well with both coffee or tea.
I also love to put herbs in cookies -- and rosemary is a favorite. In addition to rosemary, I often add orange as well -- the zest. There is something about rosemary and orange together.

I used my Brigette cookie cutter so that the cookies read "Rosemary" in French (Romarin).
The cookies were part of an herbal spread with the lemon basil poundcake and a cream cheese and herb spread for crackers. I love to show the versatility of herbs in both sweet and savory dishes.

The cookies are easy and any cutter can be used -- heart, round or rectangle. They can be made too, without the rosemary and orange. They're just a good shortbread.

ROSEMARY SHORTBREAD

1 cup (2 sticks) butter, sotened

2 cups flour

1/2 cup sugar

1 T. rosemary

grated rind from one orange

Sift the flour. Beat the butter and sugar in a mixer until creamy. Add the flour and beat until combined. Add the rosemary and orange zest and beat just to distribute through the dough.

Form dough into a disk, wrap in plastic and chill until firm, at least an hour.

Preheat the oven to 325. Roll out the dough to about 1/4 inch thick and cut desired shapes. Place on parchment (or sillpat) lined baking sheets and bake until just golden, about 18 minutes.

It's Friday which means that it's Foodie Friday at Designs by Gollum. Please visit and see what everyone else is cooking this Friday!