Rosemary Shortbread Cookies

Rosemary Shortbread Cookies

* 1/2 cup butter
* 1 1/4 to 1 1/2 cup flour
* 1/2 cup sugar
* 1 large Tablespoon of chopped fresh or dried rosemary
* 1 teaspoon vanilla

Blend the butter and sugar together until smooth. Add the vanilla, and the rosemary. Then slowly add the flour until the mixture forms a crumbly ball when you knead it.

Roll the mixture out on a floured board until it's about 1/4 to 1/3 inch thick, and use your favorite Christmas cookie cutter to make shapes. Place on a greased baking sheet and bake for about 10 minutes, or until the top of the cookie just starts to turn a light golden brown.

Remove the cookies from the baking sheet, and let them cool on a cooling rack.

Ice the cookies with your favorite icing, then decorate with sprinkles.
Enjoy!

You can use these yummy rosemary shortbread cookies to top your favorite ice cream for an extra holiday touch. Better yet sandwich the ice cream between two cookies for a delicious sweet treat ice cream sandwich.