Rosemary Shortbread
Yields approximately three dozen cookies
1 lb. unsalted butter, softened
1 ½ cups powdered sugar
1 tsp salt
2 tsp rosemary, finely chopped
4 cups all-purpose flour
1. Cream butter and sugar in a hand or stand mixer until fluffy, scraping down the sides of the bowl as you go.
2. Add rosemary and mix.
3. Stir together flour and salt and mix.
4. In wax or parchment paper,
roll dough into 4 long cylinders
about 1 1/2” to 2” wide.
5. Chill for at least 2 hours or freeze
until ready to use.
6. Preheat the oven to 325 F.
7. Slice cookies into 1/2” thick rounds and lay on a parchment-lined baking sheet.
8. Bake for 20-25 minutes or until just browned at the edges.
About the Pastry Chef
After completing her studies at the French Culinary Institute in New York, New Orleans native Beth Biundo returned to her hometown and served as the pastry chef at Lilette before opening her Uptown bakery, Beth Biundo Sweets. She has been honored locally and nationally and was recognized as a semifinalist for the James Beard Outstanding Pastry Chef award for four years in a row.
