from Santa's kitchen
1 sprig fresh rosemary
1 ½ cup butter, salted
⅔ cup white sugar
2 ¾ cup all-purpose flour
Remove leaves from rosemary and finely chop (approximately 1 Tbsp or to taste).
Soften butter, blend well with sugar. Add rosemary and flour; mix well until dough comes together. Line 2 cookie sheets with parchment paper. Form dough into 3cm balls; press gently into pans until 1cm thick. Refrigerate at least 1 hour.
Preheat oven 190° C. Bake for 10 to 12 minutes, until bottom edges are golden. Do not overbake. Cool at least 10 minutes. Makes 45 cookies.