Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1/2
cup cold butter, cut into pieces
1/4
cup powdered sugar
2
tablespoons finely chopped fresh rosemary leaves
2
tablespoons granulated sugar
Preparation
Heat oven to 325°F. Spray cookie sheet with cooking spray.
In food processor, place flour, butter, powdered sugar and rosemary. Cover; process until dough forms a ball.
On lightly floured surface, roll dough to 1/4-inch thickness. Cut with floured scalloped 2-inch cookie cutter. On cookie sheet, place cutouts about 2 inches apart.
Bake 18 to 20 minutes or until edges are lightly browned. Sprinkle with granulated sugar. Remove from cookie sheet to cooling rack.
