1. Prepare the Dough

• In a large mixing bowl, cream the softened butter and confectioners’ sugar with a hand mixer or stand mixer using a paddle attachment until smooth and pale.
• Pro Tip: Start at low speed to prevent sugar from scattering, then increase to medium for a fluffy texture.

2. Combine Dry Ingredients

• In a separate bowl, whisk together the flour, finely chopped rosemary, and salt.
• Gradually add the dry mixture to the creamed butter mixture. Mix until just combined. The dough will be crumbly but should hold together when pressed.
• Common Mistake to Avoid: Overmixing can make the cookies tough.

3. Shape and Chill

• Transfer the dough onto a lightly floured surface. Use your hands to shape it into an 8-inch log.
• Wrap the log in plastic wrap and refrigerate for at least 2 hours or overnight.
• Visual Cue: The dough should be firm and slightly darkened with rosemary speckles when chilled.

4. Preheat and Slice

• Preheat your oven to 350°F (175°C).
• Unwrap the chilled dough and slice it into 1/2-inch thick rounds using a sharp knife.
• Pro Tip: Clean the knife between cuts for neat slices.

5. Bake

• Arrange the slices on a parchment-lined baking sheet, spacing them 2 inches apart.
• Bake for 11 minutes or until the edges are golden brown.
• Let the cookies cool on the sheet for 1 minute, then transfer to a wire rack to cool completely.
• Visual Cue: Edges should be lightly golden, centers pale.