The Scent of Rosemary Shortbread ...Heavenly

I know what you're thinking but give these buttery little morsels a try. I think you will be very pleased and surprised! Some people are put off by the notion of herb cookies but the combination of the taste of the rosemary shortbread with a nice earl grey/lavender tea is divine. The flavor improves with age (best 2 days after), keeping for about a week in the cookie jar (if they last that long please give me your secret for self control) and they can be frozen to pull out and thaw for tea anytime you need a sweet.

INGREDIENTS
1 1/2 cups unsalted butter
2/3 cup white sugar
2 tablespoons chopped fresh rosemary
2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons white sugar for decoration

DIRECTIONS
In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper.
On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
Bake for 8 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.