Rosemary Shortbread

Ingredients

• 1
  
  tablespoon chopped fresh rosemary
  
• 3/4
  
  cup all purpose flour
  
• 1/4
  
  cup corn starch
  
• 1/4
  
  cup sugar
  
• 1/4
  
  teaspoon kosher salt
  
• 1/2
  
  cup unsalted butter, room temperature
  

Directions

1. Preheat the oven to 350* and line a sheet pan or small baking dish with aluminum foil.

2. Put all of the dry ingredients in the bowl of your food processor and pulse 3 times to combine.
3. Add the butter to the machine and let it run until the dough becomes a smooth paste, about 1 minute.
4. Turn the dough out onto a board and knead to pick up any loose bits. Gently pat the dough into a 4″ x 6″ (approx.) rectangle. Slide into the oven and bake until very pale golden, about 20 minutes.
5. While the shortbread is still warm, cut into 16 fingers. Let cool and enjoy!