1/2 c of confectioners sugar
2 sticks of butter
2 c of flour
2 T of minced rosemary (fresh or dried)
1/2 t vanilla
1/2 t Himalayans Finest Pink Salt (fine)
Blend butter and sugar with a handheld mixer until light and fluffy.
Add flour, salt, rosemary, and vanilla to a large mixing bowl.
Slowly incorporate the dry ingredients to the butter/sugar mixture.
Shape dough into a large roll (Approx 3-inch diameter)
Wrap in plastic wrap and place in the refrigerator for 8 hours or overnight.
Cut roll into 1/2 inch discs. Place shortbread on parchment-lined cookie sheet 1 inch apart
Bake at 350* for 15 minutes.
They are sweet and savory and compliment any meal or just as a snack with a bottle of wine!