Chef John's Rosemary Shortbread Cookies

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons fresh rosemary, finely chopped
• 1 cup (2 sticks) butter, softened
• 3/4 cup sugar
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, salt and rosemary.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
4. Gradually add the flour mixture and mix until just combined.
5. Roll the dough into 1-inch balls and place on the prepared baking sheets. Flatten each ball with the bottom of a glass.
6. Bake for 12-15 minutes, or until golden brown. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Rosemary is a popular evergreen herb that is used in many dishes around the world.
• The scent of rosemary is said to help improve concentration and memory.
• Shortbread cookies are believed to have originated in Scotland as early as the 12th century.