I love these five-ingredient treats because you can make the dough ahead of time and store it in the refrigerator, then just slice and bake! The rosemary makes them a nice change-of-pace cookie.
—AMAVIDA COFFEE ROSEMARY BEACH, FL
PREP: 30 MIN. + CHILLING • BAKE: 15 MIN./BATCH • MAKES: 5 1/2 DOZEN
1 cup butter, softened
1/2 cup confectioners’ sugar
2 cups all-purpose flour
2 tablespoons minced fresh rosemary
1/2 teaspoon sea salt
1. In a large bowl, cream butter and confectioners’ sugar until light and fluffy. Combine the flour, rosemary and salt; gradually add to creamed mixture and mix well.
2. Shape into two 8 1/4-in. rolls; wrap each in plastic. Refrigerate overnight. Cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets.
3. Bake at 350° for 11-13 minutes or until edges begin to brown. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.