Janine’s Rosemary Sea Salt Shortbread
Makes 16 triangles
½ cup (1 stick) unsalted butter, room temperature
¼ cup sugar
1 teaspoon coarse sea salt, plus extra for sprinkling
2 tablespoons minced fresh rosemary, plus extra for sprinkling
1 cup all-purpose flour
Preheat oven to 325 degrees. Stir together butter, sugar and salt, then stir in rosemary. Mix in half the flour, then add remaining flour and combine. The dough may become stiff, so be patient. Press into an 8-inch square pan, then sprinkle with a little extra rosemary and salt for a pretty top. Use fork to pierce dough at 1-inch intervals. Bake until lightly golden around the edges, about 30 minutes. Remove from oven and immediately cut into triangles. Cool for about five minutes, then promptly remove shortbread from pan using offset spatula or fork.