Updated: Oct 4, 2020
A simple, lovely cookie. The salted butter makes it beguiling.
When it comes to salted butter the advice is to stay away from it in cooking and baking because you can't control the salt content but I find that the flavor of simpler cookie and tart doughs is greatly improved by it. The trick is to find one you love. Get to know its saltiness and stick with it. I'm partial to Kerrygold.
12 ounces salted butter, softened (3 sticks)
1/2 cup of sugar
2 1/2 cups all purpose flour
2 Tablespoons chopped fresh rosemary
In a small bowl rub the rosemary and sugar together to release the oils. Mix the rosemary sugar and the butter in a medium bowl with a wooden spoon or in a mixer with a paddle. Mix the flour in to the butter. Once you have a cohesive dough wrap it in plastic anklet it rest in the refrigerator for an hour.
Preheat your oven to 350. Sprinkle a little flour on your work table and on your dough.
Roll the dough out to 1/4" thickness and cut with cookie cutters.
Bake on a tray with parchment paper for 20 minutes or until the cookies are lightly golden brown.