Without even opening the package, you can already smell the sweet

Rosemary seeping through the wrapper.


1 stick of unsalted, softened butter

1/4 cup of sugar

1/2 teaspoon of finely chopped fresh rosemary

pinch of sea salt for the dough, plus extra for sprinkling

1 cup of flour


Preheat your oven to 375 degrees.
Combine the butter, sugar, rosemary, and pinch of salt. Slowly add the flour, mixing thoroughly with each addition. Take your time combining the flour so it forms into a nice buttery dough. Form the dough into a ball and wrap loosely with plastic wrap. Shape the ball into a log and roll it with your palms until it’s relatively even in circumference. Pop the dough into the freezer for 15-20 minutes so that it hardens enough to slice into 1/4 inch rounds. Place the rounds on a sheet pan and sprinkle each cookie with a healthy amount of course sea salt (I use Maldon sea salt).
Bake for 20 minutes or until light golden brown.