Rosemary Shortbread Cookies

Makes 2 dozen

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar, plus extra for sprinkling on cookies
• 1/4 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 cup cake flour
• 1 tablespoon chopped fresh rosemary
• Zest of one small lemon
• Variety of whole leaf herbs for garnish  (mint, rosemary, parsley, thyme, etc.)

In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, powdered sugar, and salt until thoroughly combined, about 3 minutes. In a separate bowl, sift together the all-purpose and cake flours. Mix the flour mixture into the butter mixture in 3 additions, scraping down the sides of the bowl between each addition. Add the rosemary and lemon zest; mix to just combine. The dough will appear crumbly.

Using your hands, press the dough together and shape into a long cylinder about 2.5 inches in diameter. Use plastic wrap to form the dough into the roll and then wrap in the plastic wrap and refrigerate for at least 4 hours.

Preheat the oven to 350ºF. Cut the dough into 1/2 inch thick disks and place on a parchment-lined baking sheet. Press a whole herb leaf into each cookie. Bake the cookies until just golden at the edges, about 25 to 28 minutes. Ovens vary so watch them closely after 20 minutes. Remove from the oven and immediately sprinkle with granulated sugar. Let cool completely before serving.