上回做的, 總覺得比較"油"了點. 這次少了點奶油, 多了顆蛋. 上次的餅乾比較酥, 而這次的比較脆. 應該是各有所好.

Rosemary/Lavender shortbread cookies

INGREDIENTS (Nutrition)

• 1 cups unsalted butter
• 2/3 cup white sugar
• 2 tablespoons chopped fresh rosemary (lavender)
• 2 3/4 cups all-purpose flour
• 1 Egg
• 1/4 teaspoon salt
• 2 teaspoons white sugar for decoration (or not)

DIRECTIONS

1. In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy. Stir in the Egg, flour, salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
3. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rectangles 1 1/2x2 inches in size. Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.
4. Bake for 10 minutes in the preheated oven, or until golden at the edges. Cool on wire racks, and store in an airtight container at room temperature.