This recipe combines the sweetness of shortbread with the savory surprise of rosemary. It's a great cookie metaphor for what we do in the Office of University Relations: pulling together the best, and sometimes unexpected, ingredients to tell the UNCW story in the most "delicious" way we can!Rosemary Shortbread Cookies
In a medium bowl, cream 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 soft. Cover and refrigerate for 1 hour.
Preheat the oven to 375°F. Line cookie sheets with parchment paper.
On a lightly floured surface, roll out the dough 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 top of the squares.
Bake for 8 minutes or until the edges are golden. Cool on wire racks, and store in an airtight container at room temperature.