Savoury Shortbread

Ingredients:
* 1 cup of butter (unsalted or salted), at room temperature
* ½ cup granulated sugar
* 1 tsp vanilla
* 1 ¾ cups all-purpose flour
* ½ tsp salt
* 1 tbsp chopped fresh rosemary or 1 tsp of dried rosemary
* 1 tsp dried chili flakes


Directions:
1. Preheat oven to 300 F (150 C). Place room temperature butter in a large mixing bowl and beat with a wooden spoon or hand mixer until creamy. Slowly beat in sugar and vanilla into butter. Stir until mixed well.
2. In a separate bowl, mix flour and salt. Add chopped rosemary and dried chili flakes and mix well. For less spice, use ½ tsp of chili flakes. Beat flour mixture into butter, kneading into a dough. With lightly floured hands, split the mixture into two evenly-sized balls. Dough can be kept frozen for up to a month when properly stored in the freezer.
3. Butter a 9” pie plate. If using both balls of dough, butter a second pie plate or repeat this step after the first batch is cooled. Press the dough evenly into the pie plate, spreading evenly along the edges of the plate. Sprinkle the dough with fresh rosemary so there is garnish on each slice. Gently prick the surface of the dough with a fork.
4. Place in the oven for 45 minutes or until the top of the shortbread is golden. Slice the dough into 8 equal triangle pieces while the dough is still warm. Allow to cool fully before serving.

For smaller serving sizes, use both balls of dough in a 9 x 13 glass baking dish and slice into squares while the dough is warm. Makes 24 cookies.

Julie's Thoughts:
I recommend using a 9 x 13 pan so you can cut little square cookies.