Herbfarm Rosemary Shortbread -

-- at room temperature 2/3 c Sugar

2 tb Fresh rosemary or 2 ts Dried rosemary

2 1/4 c Unbleached all-purpose flour

1/2 c White or brown rice flour

1/4 ts Salt

2 ts Sugar for topping (opt'l.)

1 hour, if necessary, so that it is firm enough to roll. Roll the dough out to form a rectangle about 10 x 14" and 1/4" thick. Cut cookies into 1 1/2 x 2" rectangles or any other shape you like. Place them about 1/2" apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired; bake at

375 F. in the center of the oven until they are gold at the edges,

12 to 15 minutes. Remove the cookies from the oven and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week. Note: The author says that these cookies are much better two days after they are baked, and suggests planning accordingly. Recipe from Ron Zimmerman of The Herbfarm/Falls City, WA. In

1991. Pp.

384-385. ISBN

0-89480-772-2. Electronic format by Cathy Harned.