Dinner & A Book

Ingredients

• 1 sprig fresh Rosemary
• ½ tsp ground Cardamom
• 1 ½ cups salted butter
• 2/3 cup sugar
• 2 ¾ cups all-purpose flour

Preheat oven to 375 degrees

1. Remove leaves from Rosemary and finely chop (approx. 1 TBSP or to taste). Soften butter, blend well with sugar. Add Rosemary and flour; mix well.
2. Line two pans with parchment paper.
3. Form dough int 1.25-inch balls; press gently into pans until 0.5-inch thick. Refrigerate at least one hour.
4. Bake for 10-12 minutes, just until bottom edges are golden. Do not overbake. Cool at least 10 minutes.

Makes 45 cookies.